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Drying Technology
An International Journal
Volume 39, 2021 - Issue 5
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Research Article

Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil

Shoma Devia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, ChinaCorrespondence[email protected]
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&
Arun S. Mujumdara State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;d Department of Bioresource Engineering, McGill University, Quebec, CanadaView further author information
Pages 655-668 | Received 20 Jul 2019, Accepted 05 Dec 2019, Published online: 18 Dec 2019

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Read on this site (3)

Nushrat Yeasmen, Neha Sharma, Md. Hafizur Rahman Bhuiyan & Valérie Orsat. (2023) Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction. Food Reviews International 0:0, pages 1-22.
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Ya Su, Jiayue Gao, Song Tang, Lei Feng, S. M. Roknul Azam & Tiesong Zheng. (2022) Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition 62:19, pages 5183-5202.
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Shoma Devi, Min Zhang, Ronghua Ju & Bhesh Bhandari. (2021) Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition 61:22, pages 3709-3724.
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Articles from other publishers (14)

Mengge Li, Cunshan Zhou, Bo Wang, Shiyu Zeng, Rongyi Mu, Guohua Li, Bingzheng Li & Weiqiao Lv. (2023) Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety.
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Wangxin Liu, Xianliang Luo, Ying Huang, Minjie Zhao, Tao Liu, Jing Wang & Fengqin Feng. (2023) Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Research International 167, pages 112685.
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Yinqiao Lv, Weiqiao Lv, Guohua Li & Yuanliang Zhong. (2023) The research progress of physical regulation techniques in 3D food printing. Trends in Food Science & Technology 133, pages 231-243.
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Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid, Shoib Mohmad Wani, Farah Naqash & Mudasir Ahmad. (2022) Advances in vacuum frying: Recent developments and potential applications. Journal of Food Process Engineering 46:2.
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Dubravka Novotni, Tamer H. Gamel, Cynthia Helou & João Miguel Rocha. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals 399 431 .
Abhipriya Patra, V. Arun Prasath, Parag Prakash Sutar, N. Karpoora Sundara Pandian & R. Pandiselvam. (2022) Evaluation of effect of vacuum frying on textural properties of food products. Food Research International 162, pages 112074.
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Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud & Xin Jin. (2022) Recent advances in frying processes for plant-based foods. Food Chemistry Advances 1, pages 100086.
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María Elena Sosa‐Morales, Ana Paola Solares‐Alvarado, Sandra Paola Aguilera‐Bocanegra, José Fernando Muñoz‐Roa & Gabriel Abraham Cardoso‐Ugarte. (2022) Reviewing the effects of vacuum frying on frying medium and fried foods properties. International Journal of Food Science & Technology 57:6, pages 3278-3291.
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Kong Demei, Min Zhang, Pattarapon Phuhongsung & Arun S. Mujumdar. (2022) 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 156, pages 111120.
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Nerea Muñoz-Almagro, Eduardo Morales-Soriano, Mar Villamiel & Luis Condezo-Hoyos. (2021) Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods. Ultrasonics Sonochemistry 80, pages 105835.
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Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao & Zhengyu Jin. (2021) Effect of New Frying Technology on Starchy Food Quality. Foods 10:8, pages 1852.
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Yanping Lei, Weiwei Wang, Chong Zhang, Danni Wang, Weijing Zhuang, Baodong Zheng, Y. Martin Lo & Yuting Tian. (2021) Evaluation of the chemical qualities and microstructural changes of Lentinula edodes caused by airborne ultrasonic treatment combined with microwave vacuum drying . Journal of Food Science 86:3, pages 667-676.
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Safie Khalilian, Ogan I. Mba & Michael O. Ngadi. (2021) g-Frying of eggplant (Solanum melongena L.). Journal of Food Engineering 293, pages 110358.
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S M Roknul Azam, Haile Ma, Baoguo Xu, Shoma Devi, Md Abu Bakar Siddique, Sarah L. Stanley, Bhesh Bhandari & Junsong Zhu. (2020) Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review. Trends in Food Science & Technology 97, pages 417-432.
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