Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes
contributor author | وحید محمدپورکاریزکی | en |
contributor author | Serpil Sahin | en |
contributor author | Gulum Sumnu | en |
contributor author | محمدتقی حامدموسویان | en |
contributor author | Alexandru Luca | en |
contributor author | Vahid Mohammadpour Karizaki | fa |
contributor author | Mohammad Taghi Hamed Mosavian | fa |
date accessioned | 2020-06-06T13:27:08Z | |
date available | 2020-06-06T13:27:08Z | |
date issued | 2013 | |
identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/3355411?show=full | |
description abstract | The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 × 40 × 7 mm) were pretreated with different osmotic solutions (15 % sodium chloride and 15 % sodium chloride/ 50 % sucrose solutions) at different temperatures (25, 45, and 65 °C) with and without ultrasonic waves for different treatment times. The pretreatment conditions which are OD for 90 min and UAOD for 30 min using 15 % sodium chloride/50 % sucrose solution were applied prior to frying at 170 °C for 2, 4, and 6 min. UAOD reduced the oil content of fried potatoes by 12.5 % (db) as compared to untreated fried potatoes at the end of frying. There was no significant difference between OD and UAOD in reduction of oil uptake in fried potatoes. However, UAOD was found to have the advantage of improving the color of French fries. In addition, it shortened the pretreatment time of OD by about 67 %. Cell structure of fried potato was damaged in the presence of pretreatments of OD and UAOD. | en |
language | English | |
title | Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes | en |
type | Journal Paper | |
contenttype | External Fulltext | |
subject keywords | Frying | en |
subject keywords | Osmotic dehydration | en |
subject keywords | Potato | en |
subject keywords | Ultrasound | en |
journal title | Food and Bioprocess Technology | fa |
pages | 3554-3563 | |
journal volume | 0 | |
journal issue | 6 | |
identifier link | https://profdoc.um.ac.ir/paper-abstract-1053212.html | |
identifier articleid | 1053212 |
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