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M. Mariscal

Bio: M. Mariscal is an academic researcher from Pontifical Catholic University of Chile. The author has contributed to research in topics: Deep frying. The author has an hindex of 1, co-authored 1 publications receiving 169 citations.
Topics: Deep frying

Papers
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Journal ArticleDOI
TL;DR: In this paper, the authors compared atmospheric and vacuum deep-fat frying of apple slices in terms of oil uptake, moisture loss and color development, and some apple slices were pre-dried before vacuum frying to determine the overall effect.

189 citations


Cited by
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Journal ArticleDOI
TL;DR: In this paper, the most important quality parameters of vacuum and atmospheric fried carrot slices were examined in order to identify the specific advantages of vacuum technology, such as oil uptake, colour changes, and trans a and b-carotene degradation.

182 citations

Book ChapterDOI
TL;DR: This chapter discusses the most important factors affecting oil absorption, oil absorption kinetics, and different strategies that may be adopted to decrease oil content.
Abstract: One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into the structure can be minimized. To get such an understanding, this chapter briefly describes the frying process from technological and scientific perspectives. First, it gives a general overview of the frying process and describes the most important quality attributes of fried food. Thereafter, it centers on key nutritional aspects, particularly on the effect of excessive oil consumption on human health, oil degradation, and toxic compounds generation in fried food. Finally, this chapter discusses the most important factors affecting oil absorption, oil absorption kinetics, and different strategies that may be adopted to decrease oil content.

86 citations

Journal ArticleDOI
TL;DR: In this paper, a de-oiling mechanism was used to produce low-fat potato chips, and a non-linear regression was applied to fit the experimental data to the models used to describe oil absorption in potato chips with time.

84 citations

Journal ArticleDOI
TL;DR: In this paper, the effect of de-oiling and frying temperature on potato chips quality attributes and oil absorption was investigated in a lab-scale vacuum-frying setup, where potato slices (30 grams, 1.6mm, 5 cm diameter) were fried at 120°C for 360 seconds.

78 citations

Journal ArticleDOI
TL;DR: Compared with conventional deep fat frying, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, and the slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions.
Abstract: Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics.

75 citations