Physical and thermal properties of potato chips during vacuum frying

Journal of Food Engineering

Volumn 104, Issue 2, 2011, Pages 272-283

  Yagua, Carla V ^a   Moreira, Rosana G ^a  

^a Texas A and M University   (United States)

Author keywords

De oiling; Frying; Heat transfer coefficient; Microstructure; Vacuum

Indexed keywords

BULK DENSITY; CHIP INTERFACES; CONVECTIVE HEAT TRANSFER COEFFICIENT; DE-OILING; EXPERIMENTAL DATA; FRYING; FRYING TEMPERATURE; IN-VACUUM; MOISTURE CONTENTS; NON-LINEAR REGRESSION; OIL ABSORPTION; OIL CONTENTS; OIL DISTRIBUTIONS; POTATO CHIP; PROCESS TEMPERATURE; PRODUCT QUALITY; RATE OF CHANGE; TEMPERATURE RANGE; THERMAL PROPERTIES; TRUE DENSITY; VACUUM FRYING;

ABSORPTION; HEAT TRANSFER COEFFICIENTS; MICROSTRUCTURE; MOISTURE; MOISTURE DETERMINATION; THERMODYNAMIC PROPERTIES; VACUUM; VACUUM TECHNOLOGY;

HEAT CONVECTION;

SOLANUM TUBEROSUM;

EID: 79951518257     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.018     Document Type: Article

References (29)

1. AACC Approved Methods of the American Association of Cereal Chemists 1986 AACC Minneapolis, MN
2. J.M. Aguilera, L. Cadochea, C. López, and G. Gutierrez Microstructural changes of potato cells and starch granules heated in oil Food Research International 34 2001 939 947 (Pubitemid 33055855)
3. W. Blaszczak, S. Valverde, and J. Fornal Effect of high pressure on the structure of potato starch Carbohydrate Polymers 59 3 2004 377 383
4. S. Budzaki, and B. Seruga Determination of convective heat transfer coefficient during frying of potato dough Journal of Food Engineering 66 3 2004 307 314
5. A.T. Caixeta, R. Moreira, and M.E. Castell-Perez Impingement drying of potato chips Journal of Food Process Engineering 25 1 2002 63 90 (Pubitemid 34555025)
6. C.R. Chen, and H.S. Ramaswamy Color and texture change kinetics in ripening bananas LWT-Food Science and Technology 35 2002 415 419
7. R.M. Costa, F.A.R. Oliveira, and G. Bouthcheva Structural changes and shrinkage of potato during frying International Journal of Food Science and Technology 36 2001 11 23 (Pubitemid 33389046)
8. P.F. Da Silva, and R.G. Moreira Vacuum frying of high-quality fruit and vegetable-based snacks LWT-Food Science and Technology 41 2008 1758 1767
9. V. Dueik, P. Roberts, and P. Bouchon Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps Food Chemistry 119 2010 2010 1143 1149
10. F. Erdogdu, and P. Dejmek Determination of heat transfer coefficient during high pressure frying of potatoes Journal of Food Engineering 96 2010 528 532
11. M.H. Gamble, P. Rice, and J.D. Selman Relationship between oil uptake and moisture loss during frying of potato slices from the UK tubers International Journal of Food Science and Technology 22 1987 233 241
12. Garayo, J., 2001. Production of Low-fat Potato Chips Using Vacuum Frying. MS Thesis. Texas A&M University, College Station, Texas.
13. J. Garayo, and R.G. Moreira Vacuum frying of potato chips Journal of Food Engineering 55 2002 181 191
14. Granda, C., Moreira, R., 2005. Kinetics of Acrylamide Formation in Potato Chips. MS Thesis. Texas A&M University, College station, Texas.
15. C. Granda, R.G. Moreira, and S.E. Tichy Reduction of acrylamide formation in potato chips by low-temperature vacuum frying Journal of Food Science 69 8 2004 405 411
16. L.J. Hubbard, and B.E. Farkas A method for determining the convective heat transfer coefficient during immersion frying Journal of Food Process Engineering 22 3 1999 457 465
17. F.P. Incropera, D.P. Dewitt, T.L. Bergman, and A.S. Lavine Fundamentals of Heat Transfer 2006 John Wiley and Sons Company New Jersey
18. M.L. Kawas, and R. Moreira Characterization of product quality attributes of tortilla chips during the frying process Journal of Food Process Engineering 47 1 2000 97 107 (Pubitemid 32018009)
19. Y. Liu, and Y. Shi Phase and state transitions in granular starches studied by dynamic differential scanning calorimetry Starch 58 2006 433 442 (Pubitemid 44422893)
20. M. Mariscal, and P. Bouchon Comparison between atmospheric and vacuum frying of apple slices Food Chemistry 107 2008 1561 1569 (Pubitemid 350166748)
21. J. Mir-Bel, R. Oria, and M.L. Salvador Influence of the vacuum break conditions on oil uptake during potato Journal of Food Engineering 95 2009 416 422
22. Moreira, R.G., Castell-Perez, M.E., Barrufet, M., 1999. Deep-Fat Frying: Fundamentals and Applications. Aspen Publishers, Gaithersburg, MD.
23. R.G. Moreira, P.F. Da Silva, and C. Gomes The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips Journal of Food Engineering 92 2009 297 304
24. Y. Nunes, and R.G. Moreira Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips Journal of Food Science 74 2009 355 361
25. Pandey, A., Moreira, R., in press. Batch vacuum frying system analysis for potato chips. Journal Food Process Engineering.
26. S. Shyu, and S. Hwang Effects of processing conditions on the quality of vacuum fried apple chips Food Research International 34 2001 133 142 (Pubitemid 32235342)
27. K.A. Taiwo, and O.D. Baik Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes LWT-Food Science and Technology 40 2007 661 668 (Pubitemid 46135624)
28. T.T.M. Tran, X.D. Chen, and C. Southern Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique Journal of Food Engineering 80 2007 719 726 (Pubitemid 44879717)
29. E. Troncoso, and F. Pedreschi Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices LWT-Food Science and Technology 42 2009 1164 1173