Comparison between atmospheric and vacuum frying of apple slices

doi:10.1016/J.FOODCHEM.2007.09.031

Home
/
Papers
/
Comparison between atmospheric and vacuum frying of apple slices

Journal Article•DOI•

Comparison between atmospheric and vacuum frying of apple slices

M. Mariscal¹, Pedro Bouchon¹•Institutions (1)

Pontifical Catholic University of Chile¹

15 Apr 2008-Food Chemistry (Elsevier)-Vol. 107, Iss: 4, pp 1561-1569

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.

read less

About: This article is published in Food Chemistry.The article was published on 2008-04-15. It has received 189 citations till now. The article focuses on the topics: Deep frying.

...read moreread less

Citations

PDF

Open Access

More filters

Journal Article•DOI•

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

[...]

V. Dueik¹, Paz Robert², Pedro Bouchon¹•Institutions (2)

Pontifical Catholic University of Chile¹, University of Chile²

01 Apr 2010-Food Chemistry

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.

...read moreread less

182 citations

Cites background or methods or result from "Comparison between atmospheric and ..."

..., USA), which were normalised to L*, a*, b* as explained in Mariscal and Bouchon (2008)....
[...]
...Mariscal and Bouchon (2008) also observed lower oil uptake in vacuum fried apple crisps than in atmospheric fried ones....
[...]
...The strong relationship between them suggests that the water vapour replacement mechanism, which is said to occur during atmospheric frying, would also take place during vacuum frying, as determined by Mariscal and Bouchon (2008)....
[...]
...The thermal driving force was defined by Mariscal and Bouchon (2008) as the difference between the oil temperature and the boiling point of water at the working pressure (that is, 100 C under atmospheric conditions and 38 C for vacuum frying)....
[...]
...The RGB colour images were converted to CIELAB or Lab values using Adobe Photoshop 6.0 software (Adobe Systems Inc., USA), which were normalised to L*, a*, b* as explained in Mariscal and Bouchon (2008)....
[...]

Book Chapter•DOI•

Understanding oil absorption during deep-fat frying.

[...]

Pedro Bouchon¹•Institutions (1)

Pontifical Catholic University of Chile¹

01 Jan 2009-Advances in food and nutrition research

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.

...read moreread less

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.

...read moreread less

86 citations

Cites background from "Comparison between atmospheric and ..."

...The effect of vacuum frying in terms of oil uptake reduction is still not clear, but it appears to be instrumental in reducing oil absorption (Mariscal and Bouchon, 2008)....
[...]
...(Mariscal and Bouchon, 2008; Shyu and Hwang, 2001), as well as oil quality protection (Shyu et al....
[...]
...…employed and minimal exposure to oxygen account for most of its benefits, which include natural color, flavor, and nutrient preservation (Mariscal and Bouchon, 2008; Shyu and Hwang, 2001), as well as oil quality protection (Shyu et al., 1998) and reduction of toxic compound generation…...
[...]
...Intense and full-flavor snacks remain an important trend in the salty snack market (Mariscal and Bouchon, 2008)....
[...]

Journal Article•DOI•

Physical and thermal properties of potato chips during vacuum frying

[...]

Carla V. Yagua¹, Rosana G. Moreira¹•Institutions (1)

Texas A&M University¹

01 May 2011-Journal of Food Engineering

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.

...read moreread less

84 citations

Journal Article•DOI•

The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips

[...]

Rosana G. Moreira¹, Paulo F. Da Silva¹, Carmen L. Gomes¹•Institutions (1)

Texas A&M University¹

01 Jun 2009-Journal of Food Engineering

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.

...read moreread less

78 citations

Cites background from "Comparison between atmospheric and ..."

...Mariscal and Bouchon (2008) observed that drying prior to vacuum frying (5.37 kPa) produce apple chips with lower oil content compared to atmospheric frying....
[...]

Journal Article•DOI•

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

[...]

Maria del Rocio Teruel¹, Michael H. Gordon², María Belén Linares¹, María Dolores Garrido¹, Araya Ahromrit³, Keshavan Niranjan² - Show less +2 more•Institutions (3)

University of Murcia¹, University of Reading², Khon Kaen University³

01 Feb 2015-Journal of Food Science

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.

...read moreread less

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.

...read moreread less

75 citations

Cites background from "Comparison between atmospheric and ..."

...…and means to 63 produce healthier products without compromising on the desirable appearance, texture, 64 flavour and taste attributes (Garayo and Moreira 2002; Fan and others 2005; Da Silva and 65 Moreira 2008; Mariscal and Bouchon 2008; Andrés-Bello and others 2011; Andrés and others 66 2013)....
[...]
...…with increased health risks 59 (Krokida and others 2001; Mariscal and Bouchon 2008), and increasing consumer awareness of 60 this relationship (Mariscal and Bouchon 2008), there is no sign to suggest that we will give up 61 eating fried products (Dana and Saguy 2006; Tarmizi and Ismail 2008;…...
[...]
...58 Despite, the many studies correlating fried product consumption with increased health risks 59 (Krokida and others 2001; Mariscal and Bouchon 2008), and increasing consumer awareness of 60 this relationship (Mariscal and Bouchon 2008), there is no sign to suggest that we will give up 61 eating…...
[...]

1
2
3
4
…
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

Collapse

References

PDF

Open Access

More filters

Journal Article•DOI•

The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry.

[...]

William Horwitz¹•Institutions (1)

Food and Drug Administration¹

01 Nov 1977-Journal of AOAC International

TL;DR: On the basis of the results available, automated methods do not appear to be any more precise than manual methods, although the studies show fewer outlying data points.

...read moreread less

Abstract: Pharmaceutical analytical chemistry, which ordinarily deals with the analysis of formulations containing from 0.1 to 100% of active ingredient, uses methods with a reproducibility (between-laboratory variability) of about 2.5% and a repeatability (within-laboratory variability) of about half that amount. The best between-laboratory precision attainable appears to be about 1.0% and within-laboratory precision, about 0.5%. On the basis of the results available, automated methods do not appear to be any more precise than manual methods, although the studies show fewer outlying data points. Replicates (preferably blind ones) should always be conducted in a collaborative interlaboratory study in order to obtain the important information as to whether efforts should be concentrated on improving the method itself or on the performance of laboratories and analysis in applying it.

...read moreread less

2,014 citations

Journal Article•DOI•

A simple digital imaging method for measuring and analyzing color of food surfaces

[...]

Kit L. Yam¹, Spyridon E. Papadakis•Institutions (1)

Rutgers University¹

01 Jan 2004-Journal of Food Engineering

TL;DR: A simple method that uses a combination of digital camera, computer, and graphics software to measure and analyze the surface color of food products and has the advantages of being versatile and affordable.

...read moreread less

665 citations

Journal Article•DOI•

Vacuum frying of potato chips

[...]

Jagoba Garayo¹, Rosana G. Moreira¹•Institutions (1)

Texas A&M University¹

01 Nov 2002-Journal of Food Engineering

TL;DR: In this paper, the effect of oil temperature and vacuum pressure on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.

...read moreread less

387 citations

Journal Article•DOI•

Factors affecting oil uptake in tortilla chips in deep-fat frying

[...]

Rosana G. Moreira¹, Xiuzhi Sun¹, Youhong Chen¹•Institutions (1)

Texas A&M University¹

01 Mar 1997-Journal of Food Engineering

TL;DR: In this paper, the authors analyzed the effects of different parameters on the final oil content of tortilla chips and found that only 20% of the total oil content was absorbed by the chips during frying, and 64% during cooling, leaving only 36% at the chip's surface.

...read moreread less

349 citations

Journal Article•DOI•

Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers

[...]

M. H. Gamble¹, P. Rice¹, J. D. Selman¹•Institutions (1)

Loughborough University¹

28 Jun 2007-International Journal of Food Science and Technology

TL;DR: In this article, the variations in moisture content and oil content of samples of 1.5mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C.

...read moreread less

Abstract: Summary The variations in moisture content and oil content of samples of 1.5-mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C. The loss of moisture and the uptake of oil were found to be interrelated and both were linear functions of the square root of frying time. Within the temperature range examined, moisture loss and oil uptake were found to be independent of frying temperature. From the data and visual observations the mechanism of moisture loss and its influence on oil content in the final product were discussed. Suggestions are made for means of reducing the total oil content by modifications in the frying process.

...read moreread less

311 citations