Optimization of vacuum frying condition for producing silver carp surimi chips

Hu, Jiamiao; Zeng, Hongliang; Deng, Changjun; Wang, Peixing; Fan, Liyi; Zheng, Baodong; Zhang, Yi

doi:10.1002/fsn3.1077

Cited by 8 publications

(3 citation statements)

References 30 publications

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“…Hu et al . (2019) obtained similar reduced peroxide values during the VF process of surimi chips; the authors tested different processing parameters (temperature, frying time and slice thickness) and assessed the snacks' quality and oil oxidation during 100 days of storage. After extracting the oil from the samples, results showed that peroxide values increased over time and ranged from 0.04 to 0.25 g per 100 g. In both studies, the authors attributed the low peroxide values obtained after VF to the low frying temperature and the reduced interaction between oil and oxygen during the process.…”

Section: Effects Of Vacuum Fryingmentioning

confidence: 99%

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Sosa‐Morales

Solares‐Alvarado

Aguilera‐Bocanegra

et al. 2022

Int J of Food Sci Tech

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Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of accomplishing the physical and sensory properties appreciated in fried products. The studied matrices under VF include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea, pear, potato and sweet potato) and some animal origin products (chicken nuggets, fish fillets and surimi products). This review aimed to show recent and relevant findings of the application of VF, analysing both the effects on the frying medium and the impact on the fried foods. The inclusion of microwave and ultrasound technologies aids in the obtention of high-quality products in terms of sensory and textural attributes, oil content as well as reduced oil degradation. This technique may provide safer and stable fried foods with lower oil content aiding in improving the diet of consumers and reducing production costs.

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Section: Effects Of Vacuum Fryingmentioning

confidence: 99%

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Sosa‐Morales

Solares‐Alvarado

Aguilera‐Bocanegra

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Reduction in oil uptake may be attributed to the reduced oil viscosity at elevated temperatures, which may speed up the oil drainage. The optimal conditions reported by authors include a 2-mm surimi slice, 118 C temperature, and a time of 2.5 min (Hu et al, 2019). Rapid loss of moisture during frying results in crust formation and raises the braking force of the product.…”

Section: Time and Pressurementioning

confidence: 99%

Advances in vacuum frying: Recent developments and potential applications

Manzoor

Masoodi

Rashid

et al. 2022

J Food Process Engineering

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Vacuum frying has proven to be the most feasible technique to obtain safe and nutritious deep‐fried food without compromising its organoleptic and textural properties. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds. The most promising advantage of vacuum frying is its ability to produce foods with a low glycemic response. Optimization of vacuum frying technology is, however, a prerequisite to attain a fried product with desirable quality. Microwave‐assisted vacuum frying, ultrasound‐assisted microwave vacuum frying, and pulse‐spouted microwave vacuum frying are some of the novel frying techniques which improve the quality of fried products with enhanced nutrient retention, reduced oil uptake, and reduced starch digestibility. In addition, various pretreatments, posttreatments, packaging, and storage conditions have a profound effect on the quality of vacuum‐fried foods. This review aims to address the advantages vacuum frying offers over conventional frying, providing an overview of recent developments in this technology, and the effects of vacuum frying on the nutritional qualities of food. Practical Applications Frying industry all over the world is in boom as frying provides unique flavor and texture to the food products. However, the consumption of fried foods has been related to the development of various diseases due to the generation of harmful compounds at higher temperatures employed during deep‐frying. Vacuum frying has been suggested to overcome this limitation of atmospheric frying by maintaining low‐temperature conditions, thus producing safe foods. This review will focus on the developments done in vacuum fryer over the past few years and evaluate what enhancements in final fried products can be observed upon modifying the vacuum frying unit. Replacement of atmospheric fried products with vacuum‐fried products could further boost the frying sector by producing toxin‐free products without sacrificing sensorial or organoleptic properties.

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“…Pemanfaatan penggorengan vakum memberikan panas yang lebih baik dan kecepatan perpindahan massa. Metode ini dilaporkan berhasil diterapkan untuk membuat keripik buah dan mempertahankan rasa dan aroma alaminya, serta menghasilkan tekstur renyah yang baik (Hu et al, 2019). Kerenyahan merupakan atribut tekstur yang menentukan kualitas keripik.…”

Section: Teksturunclassified

Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum

2021

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Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Oyster mushroom; vacuum frying; chips; temperature ABSTRAK Jamur tiram merupakan salah satu jenis sayuran yang pemanfaatannya sangat sedikit karena kurangnya pengetahuan tentang cara mengolah jamur itu sendiri. Sifat jamur yang mudah rusak menyebabkan kesulitan dalam distribusi dan pemasaran sebagai produk segar. Salah satu produk olahan dari jamur tiram adalah keripik. Penggorengan vakum merupakan metode penggorengan yang diterapkan pada bahan yang peka terhadap panas seperti buah-buahan dan sayuran. Penelitian bertujuan mengetahui pengaruh suhu dan lama waktu penggorengan vakum terhadap kualitas fisikokimia dan organoleptik keripik jamur tiram. Penelitian dilakukan menggunakan rancangan acak lengkap dengan pola faktorial dua faktor. Faktor pertama, penggorengan vakum dengan suhu 85o dan 90oC. Faktor kedua, lama penggorengan adalah 50, 60, dan 70 menit. Hasil penelitian menunjukkan jamur tiram yang digoreng vakum dengan suhu 85oC dan lama penggorengan 70 menit menghasilkan keripik jamur tiram dengan kadar lemak terendah 38,08%, rasa, dan warna yang disukai (skor 4), sedangkan tekstur yang disukai adalah penggorengan pada suhu 90oC dan lama. 70 menit. Nilai rendemen dan kadar air keripik jamur tiram tidak menunjukkan perbedaan pada suhu dan waktu penggorengan yang berbeda. Kata kunci: Jamur tiram; keripik; penggorengan vakum; suhu

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Optimization of vacuum frying condition for producing silver carp surimi chips

Cited by 8 publications

References 30 publications

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Advances in vacuum frying: Recent developments and potential applications

Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum

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