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Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes
Date
2013-12-01
Author
Karizaki, Vahid Mohammadpour
Şahin, Serpil
Şümnü, Servet Gülüm
Mosavian, Mohammad Taghi Hamed
Luca, Alexandru
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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 x 40 x 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 A degrees 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 A degrees 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.
Subject Keywords
Frying
,
Osmotic dehydration
,
Potato
,
Ultrasound
URI
https://hdl.handle.net/11511/49194
Journal
FOOD AND BIOPROCESS TECHNOLOGY
DOI
https://doi.org/10.1007/s11947-012-1012-5
Collections
Department of Food Engineering, Article
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V. M. Karizaki, S. Şahin, S. G. Şümnü, M. T. H. Mosavian, and A. Luca, “Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes,”
FOOD AND BIOPROCESS TECHNOLOGY
, pp. 3554–3563, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/49194.