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Abstract
We investigated the applicability of microwave-assisted vacuum frying in producing potato chips. Three microwave power levels (600, 800, 1000 W) were used for frying times of up to 360 s. The moisture loss and oil uptake histories were measured as a function of the microwave power levels. The textural crispness (breaking force) and color parameters (lightness, redness, and yellowness) were also measured as a function of microwave power levels and frying time. The application of microwave-assisted vacuum frying significantly increased the moisture evaporation and oil uptake rates in potato chips. At the same time, the amount of oil uptake was similar to that in vacuum-fried chips not assisted by microwave. The chips produced using microwave-assisted vacuum frying were crispier (lower breaking force), visually appealing, and could be produced in a shorter time.