The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation
In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decre...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2024-07-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2052 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850253318982467584 |
|---|---|
| author | S. Uğurlu T. Yücel İ. Cavidoğlu E. Bakkalbaşı |
| author_facet | S. Uğurlu T. Yücel İ. Cavidoğlu E. Bakkalbaşı |
| author_sort | S. Uğurlu |
| collection | DOAJ |
| description |
In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.
|
| format | Article |
| id | doaj-art-723bf6c8a3d54c1db34e988bf6baf727 |
| institution | OA Journals |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-723bf6c8a3d54c1db34e988bf6baf7272025-08-20T01:57:25ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142024-07-0175210.3989/gya.1077231.2052The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiationS. Uğurlu0T. Yücel1İ. Cavidoğlu2E. Bakkalbaşı3Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl UniversityDepartment of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl UniversityDepartment of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl UniversityDepartment of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2052Apple chipsFryingHMFOxidationPre-dryingVacuum combined infrared radiation |
| spellingShingle | S. Uğurlu T. Yücel İ. Cavidoğlu E. Bakkalbaşı The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation Grasas y Aceites Apple chips Frying HMF Oxidation Pre-drying Vacuum combined infrared radiation |
| title | The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation |
| title_full | The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation |
| title_fullStr | The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation |
| title_full_unstemmed | The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation |
| title_short | The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation |
| title_sort | impact of pre drying and different infrared powers on some quality parameters of apple chips fried by vacuum combined infrared radiation |
| topic | Apple chips Frying HMF Oxidation Pre-drying Vacuum combined infrared radiation |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2052 |
| work_keys_str_mv | AT sugurlu theimpactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT tyucel theimpactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT icavidoglu theimpactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT ebakkalbası theimpactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT sugurlu impactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT tyucel impactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT icavidoglu impactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation AT ebakkalbası impactofpredryinganddifferentinfraredpowersonsomequalityparametersofapplechipsfriedbyvacuumcombinedinfraredradiation |