Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips

REFERENCES

• Sahin , S. ; Sastry , S.K. ; Bayindirli , L. Heat transfer during frying of potato slices . LWT - Food Science and Technology 1999 , 32 ( 1 ), 19 – 24 .
   Web of Science ®Google Scholar
• Baumann , B. ; Escher , F. Mass and heat transfer during deep-fat frying of potato slices—I: Rate of drying and oil uptake . LWT – Food Science and Technology 1995 , 28 ( 4 ), 395 – 403 .
   Web of Science ®Google Scholar
• Garayo , J. ; Moreira , R. Vacuum frying of potato chips . Journal of Food Engineering 2002 , 55 ( 2 ), 181 – 191 .
   Web of Science ®Google Scholar
• Tareke , E. ; Rydberg , P. ; Karlsson , P. ; Eriksson , S. ; Tornqvist , M. Acrylamide: A cooking carcinogen? Chemical Research in Toxicology 2000 , 13 ( 6 ), 517 – 522 .
   PubMed Web of Science ®Google Scholar
• Fan , L.P. ; Zhang , M. ; Mujumdar , A.S. Storage stability of carrot chips . Drying Technology 2007 , 25 ( 9 ), 1537 – 1543 .
   Web of Science ®Google Scholar
• Shyu , S.L. ; Hau , L.B. ; Hwang , L.S. Effect of vacuum frying on the oxidative stability of oils . Journal of the American Oil Chemists' Society 1998 , 75 ( 10 ), 1393 – 1398 .
   Web of Science ®Google Scholar
• Fang , Z.X. ; Wu , D. ; Yü , D. ; Ye , X.Q. ; Liu , D.H. ; Chen , J.C. Phenolic compounds in Chinese purple yam and changes during vacuum frying . Food Chemistry 2011 , 128 , 943 – 948 .
   Web of Science ®Google Scholar
• Granda , C. Moreira , R.G. ; Tichy , S.E. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying . Food Science 2006 , 69 ( 8 ), E405 – E411 .
   Google Scholar
• Song , X.J. ; Zhang , M. ; Mujumdar , A.S. Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips . Drying Technology 2007 , 25 ( 12 ), 2021 – 2026 .
   Web of Science ®Google Scholar
• Song , X.J. ; Zhang , M. ; Mujumdar , A.S. Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips . Drying Technology 2007 , 25 ( 12 ), 2027 – 2034 .
   Web of Science ®Google Scholar
• Giri , S.K. ; Prasad , S. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms . Journal of Food Engineering 2007 , 78 ( 2 ), 512 – 521 .
   Web of Science ®Google Scholar
• Cui , Z.W. ; Xu , S.Y. ; Sun , D.W. Microwave-vacuum drying kinetics of carrot slices . Journal of Food Engineering 2004 , 65 ( 2 ), 157 – 164 .
   Web of Science ®Google Scholar
• Bondaruk , J. ; Markowski , M. ; Błaszczak , W. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes . Journal of Food Engineering 2007 , 81 ( 2 ), 306 – 312 .
   Web of Science ®Google Scholar
• Maisont , S. ; Narkrugsa , W. Effects of salt, moisture content and microwave power on puffing qualities of puffed rice . Kasetsart Journal Natural Science 2010 , 44 ( 2 ), 251 – 261 .
   Google Scholar
• Oztop , M.H. ; Sahin , S. ; Sumnu , G. Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology . European Food Research and Technology 2007 , 224 ( 6 ), 707 – 713 .
   Web of Science ®Google Scholar
• Gharachorloo , M. ; Ghavami , M. ; Mahdiani , M. ; Azizinezhad , R. The effects of microwave frying on physicochemical properties of frying and sunflower oils . Journal of the American Oil Chemists' Society 2010 , 87 ( 4 ), 355 – 360 .
   Web of Science ®Google Scholar
• Oztop , M.H. ; Sahin , S. ; Sumnu , G. Optimization of microwave frying of potato slices by using Taguchi technique . Journal of Food Engineering 2007 , 79 ( 1 ), 83 – 91 .
   Web of Science ®Google Scholar
• Sahin , S. ; Sumnu , G. ; Oztop , M.H. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips . Journal of the Science of Food and Agriculture 2007 , 87 ( 15 ), 2830 – 2836 .
   Web of Science ®Google Scholar
• Standardization Administration of P.R. China . Method for Determination of Dry Matter and Water Content in Fruit and Vegetable Products , National Food Safety Standard GB 8858–1988 ; Standardization Administration of the P.R. China : Peking , China , 1988 .
   Google Scholar
• Standardization Administration of P.R. China . Determination of Fat in Foods , National Food Safety Standard GB/T 5009.6-2003 ; Standardization Administration of the P.R. China : Peking , China , 2003 .
   Google Scholar
• Bravo , J. ; Sanjuán , N. ; Ruales , J. ; Mulet , A. Modeling the dehydration of apple slices by deep fat frying . Drying Technology 2009 , 27 ( 6 ), 782 – 786 .
   Web of Science ®Google Scholar
• Gamble , M.H. ; Rice , P. ; Selman , J.D. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record UK tubers. International Journal of Food Science and Technology 1987, 22,233–241.
   Web of Science ®Google Scholar
• Krokida , M.K. ; Oreopoulou , V. ; Maroulis , Z.B. ; Marinos-Kouris , D. Deep fat frying of potato strips—quality issues . Drying Technology 2001 , 19 ( 5 ), 879 – 935 .
   Web of Science ®Google Scholar
• Bravo , J. ; Sanjuán , N. ; Ruales , J. ; Mulet , A. Modeling the dehydration of apple slices by deep fat frying . Drying Technology 2009 , 27 ( 6 ), 782 – 786 .
   Web of Science ®Google Scholar
• Toledo , R.T. Fundamentals of Food Process Engineering ; Springer: Westport, CT , 2007 .
   Google Scholar
• Fan , L.P. ; Zhang , M. ; Mujumdar , A.S. Effect of various pretreatments on the quality of vacuum-fried carrot chips . Drying Technology 2006 , 24 ( 11 ), 1481 – 1486 .
   Web of Science ®Google Scholar
• Baixauli , R. ; Salvador , A. ; Fiszman , S.M. ; Calvo , C. Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings . European Food Research and Technology 2002 , 215 ( 6 ), 457 – 461 .
   Web of Science ®Google Scholar
• Pinthus , E. ; Weinberg , P. ; Saguy , I.S. Criterion for oil uptake during deep-fat frying . Journal of Food Science 1993 , 58 ( 1 ), 204 – 205 .
   Web of Science ®Google Scholar
• Moreira , R.G. ; Da Silva , P.F. ; Gomes , C. The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips . Journal of Food Engineering 2009 , 92 ( 3 ), 297 – 304 .
   Web of Science ®Google Scholar
• Fan , L.P. ; Zhang , M. ; Mujumdar , A.S. Vacuum frying of carrot chips . Drying Technology 2005 , 23 ( 3 ), 645 – 656 .
   Web of Science ®Google Scholar
• Mariscal , M. ; Bouchon , P. Comparison between atmospheric and vacuum frying of apple slices . Food Chemistry 2008 , 107 ( 4 ), 1561 – 1569 .
   Web of Science ®Google Scholar
• Sahin , S. Effects of frying parameters on the color development of fried potatoes . European Food Research and Technology 2000 , 211 , 165 – 168 .
   Web of Science ®Google Scholar