Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips
Potato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic ba...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724000270 |
| _version_ | 1797295223570694144 |
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| author | Peyman Alikhani Chamgordani Mahmoud Soltani Firouz Mahmoud Omid Nikoo Hadidi Pouya Farshbaf Aghajani |
| author_facet | Peyman Alikhani Chamgordani Mahmoud Soltani Firouz Mahmoud Omid Nikoo Hadidi Pouya Farshbaf Aghajani |
| author_sort | Peyman Alikhani Chamgordani |
| collection | DOAJ |
| description | Potato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic bath-based method by investigating the optimal ultrasonic pre-treatment and developing an ultrasound (US) assisted frying system (UAFS) to reduce the oil absorption of potato chips while maintaining an acceptable quality. Through this technique, the potato chips get sonicated during deep frying in hot oil. US-pretreatment at temperatures of 25 °C and 73 °C, along with US-assisted frying, resulted in the minimal amount of oil which may be due to the US creating potential pores during the pre-treatment phase, which then expand further during the subsequent sonication stage. UAFS in combination with US-pretreatment produced more crispy chips due to the fact that the texture of potato slices becomes more porous. UAFS resulted in a decrease in the moisture content of the fried chips attributed to an increase in the effective diffusion coefficient and mass. Pretreating the chips at 73 °C significantly reduce the color change producing brighter product by inactivation of enzymes such as polyphenol oxidase. Finally, the result of TOPSIS optimization based on potato chips properties confirms that US-pretreatment in 73 °C brine followed by frying using UAFS is the best approach. Scanning electron microscope (SEM) images of potato chips also support this issue. |
| first_indexed | 2024-03-07T21:44:36Z |
| format | Article |
| id | doaj.art-924c9018031f495ab3b566770d76c652 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-07T21:44:36Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-924c9018031f495ab3b566770d76c6522024-02-26T04:15:21ZengElsevierUltrasonics Sonochemistry1350-41772024-02-01103106779Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chipsPeyman Alikhani Chamgordani0Mahmoud Soltani Firouz1Mahmoud Omid2Nikoo Hadidi3Pouya Farshbaf Aghajani4Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, IranDepartment of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran; Corresponding author.Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, IranDepartment of Computer Science, Faculty of Mathematics, Shahrekord University, Shahrekord, IranDepartment of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, IranPotato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic bath-based method by investigating the optimal ultrasonic pre-treatment and developing an ultrasound (US) assisted frying system (UAFS) to reduce the oil absorption of potato chips while maintaining an acceptable quality. Through this technique, the potato chips get sonicated during deep frying in hot oil. US-pretreatment at temperatures of 25 °C and 73 °C, along with US-assisted frying, resulted in the minimal amount of oil which may be due to the US creating potential pores during the pre-treatment phase, which then expand further during the subsequent sonication stage. UAFS in combination with US-pretreatment produced more crispy chips due to the fact that the texture of potato slices becomes more porous. UAFS resulted in a decrease in the moisture content of the fried chips attributed to an increase in the effective diffusion coefficient and mass. Pretreating the chips at 73 °C significantly reduce the color change producing brighter product by inactivation of enzymes such as polyphenol oxidase. Finally, the result of TOPSIS optimization based on potato chips properties confirms that US-pretreatment in 73 °C brine followed by frying using UAFS is the best approach. Scanning electron microscope (SEM) images of potato chips also support this issue.http://www.sciencedirect.com/science/article/pii/S1350417724000270Ultrasound-assisted fryingPropertiesOil content: Process optimization |
| spellingShingle | Peyman Alikhani Chamgordani Mahmoud Soltani Firouz Mahmoud Omid Nikoo Hadidi Pouya Farshbaf Aghajani Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips Ultrasonics Sonochemistry Ultrasound-assisted frying Properties Oil content: Process optimization |
| title | Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips |
| title_full | Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips |
| title_fullStr | Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips |
| title_full_unstemmed | Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips |
| title_short | Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips |
| title_sort | dual stage ultrasound in deep frying of potato chips effects on the oil absorption and the quality of fried chips |
| topic | Ultrasound-assisted frying Properties Oil content: Process optimization |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724000270 |
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