Technical and Financial Estimation of Vacuum Frying Unit
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IMPROVED VACUUM FRYING PROCESS for HIGH QUALITY SWEET POTATO CHIPS a Thesis by YAGMUR RAVLI Submitted to the Office of Graduate
IMPROVED VACUUM FRYING PROCESS FOR HIGH QUALITY SWEET POTATO CHIPS A Thesis By YAGMUR RAVLI Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Approved by: Chair of Committee, Rosana Moreira Committee Members, Elena Castell-Perez Steven Talcott Head of Department, Stephen Searcy December 2012 Major Subject: Biological and Agricultural Engineering Copyright 2012 Yagmur Ravli ABSTRACT Vacuum frying is a promising method for preserving the desired color, texture, and flavor of products with high sugar content. Since most vegetables and fruits degrade when processed with traditional frying, vacuum frying is an excellent alternative to high temperature processing. However, in vacuum frying the product should be pre-treated before frying to obtain a better texture. The kinetics of oil absorption and oil distribution in sweet potato chips (total, internal, and surface oil content) was studied so that effectiveness of the de-oiling system could be established. An analysis of product quality attributes (PQA) such as moisture content, oil content, microstructure, diameter shrinkage, and thickness expansion, as well as, color, texture, bulk density, true density, and porosity of chips fried at different temperatures (120, 130, and 140°C) was performed to evaluate the effect of process temperature on the product. The final oil content of the sweet potato chips was 0.178±0.007, 0.178±0.011, and 0.172±0.002 g/g solid for frying temperatures of 120, 130, and 140ºC, respectively. These values were lower (~60% less) than those found in traditionally fried sweet potato chip, which indicates that the de-oiling mechanism is crucial in vacuum frying processing. -
This Article Appeared in a Journal Published by Elsevier. the Attached
This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier’s archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright Author's personal copy Available online at www.sciencedirect.com LWT - Food Science and Technology 41 (2008) 1758e1767 www.elsevier.com/locate/lwt Vacuum frying of high-quality fruit and vegetable-based snacks Paulo F. Da Silva, Rosana G. Moreira* Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX 77843-2117, USA Received 14 November 2007; received in revised form 21 January 2008; accepted 23 January 2008 Abstract Sweet potato, green beans, Tommy Atkins mango, and blue potato were fried in a vacuum frying process at a temperature of 120e130 Æ 1C. Before frying, green beans and mango slices were soaked in a 50% maltodextrine 0.15% citric acid solution. The products were also fried in a traditional (atmospheric pressure) fryer at 160e165 Æ 1C for 4 min. A 30-member consumer panel rated the sensory quality of both types of fried snacks using a 1e9 hedonic scale. Compared with traditional frying, oil content of vacuum-fried sweet-potato chips and green beans was 24% and 16% lower, respectively. -
Reduction of Acrylamide Formation in Potato Chips by Low-Temperature Vacuum Frying C
JFS E: Food Engineering and Physical Properties Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying C. GRANDA, R.G. MOREIRA, AND S.E. TICHY ABSTRACT: Potatoes and other foods that have a high content of the amino acid asparagine and a high accumu- lation of reducing sugars are subject to the formation of acrylamide upon frying. The objectives of this research were (1) to analyze the level of acrylamide formed during deep-fat frying of potato chips and (2) to evaluate means of reducing acrylamide in potato chips by using different potato cultivars and vacuum frying. Several potato cultivars were used in this research, including Innovator (I), NDTX 4930-5W (N), ATX 854 04-8W (ATw), Atlantic (A), Shepody (S), ATX847806-2Ru (ATr), and White-Rose (W). An electric bench-top (atmospheric conditions)-type fryer was used to fry the potatoes. Three temperatures were used: 150 °C, 165 °C, and 180 °C. The vacuum frying experiments were performed at 118 °C, 125 °C, and 140 °C and a vacuum pressure of 10 Torr. The potatoes were sliced (1.5-mm thick) and fried for different lengths of times. For potatoes fried at 165 °C (for 4 min) at atmospheric conditions, the acrylamide contents were 5021 Ϯ 55 ppb (W), 552 Ϯ 25 ppb (I), 358 Ϯ 50 ppb (N), 397 Ϯ 25 ppb (ATw), 646 Ϯ 55 ppb (A), 466 Ϯ 15 ppb(S), and 537 Ϯ 14 ppb (ATr). Vacuum frying reduced acrylamide formation by 94%. Results showed that both cultivar and modified frying systems can play an impor- tant role in reducing acrylamide formation in fried potatoes. -
The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
The Effect of Novel Frying Methods on Quality of Breaded Fried Foods Rhonda Bengtson Thesis submitted to the Faculty of Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Master of Science In Biological Systems Engineering Parameswarakumar Mallikarjunan, Chair John S. Cundiff George J. Flick, Jr. July 17, 2006 Blacksburg, VA Keywords: pressure frying, vacuum frying, fish sticks, nitrogen gas, compressed air ©2006 Rhonda Bengtson The Effect of Novel Frying Methods on Quality of Breaded Fried Foods By Rhonda Bengtson Parameswarakumar Mallikarjunan, Chair Biological Systems Engineering ABSTRACT Fried foods are popular around the world. They are also high in fat and considered unhealthy by many people. Reducing the fat content of fried food may allow for even more growth in their popularity, while allowing for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have both been shown to extend the life of frying oil. In this study, the use of novel frying methods as a way to reduce fat content of breaded fried foods was evaluated. A pressure fryer was modified so that fish sticks could be vacuum-fried and fried using external gas (nitrogen and compressed air) as the pressurizing media. These products were compared to those pressure fried and fried atmospherically in terms of crust color, moisture content, oil content, texture, and juiciness. Overall, products fried using nitrogen and air were not found to be significantly different (p < 0.05) from each other. These products were both more tender and lower in oil content than steam-fried fish sticks. -
Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber Japonicus)
processes Article Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus) Bertoka Fajar Surya Perwira Negara 1,2 , Mi-Jeong Lee 1, Gabriel Tirtawijaya 1 , Woo-Hee Cho 1 , Jae-Hak Sohn 1,2, Jin-Soo Kim 3,* and Jae-Suk Choi 1,2,* 1 Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, Advanced Seafood Processing Complex, 606 Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; [email protected] (B.F.S.P.N.); [email protected] (M.-J.L.); [email protected] (G.T.); [email protected] (W.-H.C.); [email protected] (J.-H.S.) 2 Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140 Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea 3 Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheondaegukchi-gil, Gyeongsangnam-do, Tongyeong-si 53064, Korea * Correspondence: [email protected] (J.-S.K.); [email protected] (J.-S.C.); Tel.: +82-557-729-146 (J.-S.K.); +82-512-487-789 (J.-S.C.) Abstract: Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, Citation: Negara, B.F.S.P.; Lee, M.-J.; vacuum fried, and air fried chub mackerel. -
OPTIMIZATION of VACUUM FRYING CONDITIONS of EGGPLANT (Solanum Melongena L.) SLICES by RESPONSE SURFACE METHODOLOGY
OPTIMIZATION OF VACUUM FRYING CONDITIONS OF EGGPLANT (Solanum melongena L.) SLICES BY RESPONSE SURFACE METHODOLOGY José D. Torres, Armando Alvis, Diofanor Acevedo, Piedad M. Montero and Diego F. Tirado SUMMARY Due to the global trend to consume low-fat products, efforts minance (L*) decreased with increasing temperature and frying are being made to reduce oil uptake in fried products. In this time in all processed samples. Oil uptake, color change (∆E) paper, the effect of pretreatments and parameters of the vacu- and breaking force increased significantly with the increase of um frying process on quality attributes of purple creole egg- these same factors. The highest desirability (0.73) was obtained plant slices is presented. A lab-scale vacuum fryer was used in blanched samples treated at 130°C during 210s. The opti- to perform vacuum frying at a maximum pressure of 30kPa. mum values in responses were: moisture 64.77%, oil 3.89%, Numerical optimization was carried out using the response ∆E 16.67, luminosity 82.59, breaking force 0.96N, color 4.65, surface methodology (RSM) through a randomized Box-Behnk- odor 4.06, taste 4.25 and greasiness 4.35. The correlation coef- en experimental design, with three factors: frying temperature ficients R2 for the response variables indicated a good fit of the (120, 130 and 140°C), frying time (120, 210, and 300s) and data to second-order regression models. Vacuum frying is an pretreatment (control, blanching and drying), which were es- alternative to process eggplant slices with low-oil content and tablished through preliminary tests. Moisture content and lu- high acceptability. -
Deep Fat Frying of Food
Deep Fat Frying of Food Ram Yamsaengsung Prince of Songkla University, Thailand Bandhita Saibandith Kasetsart University, Thailand https:// doi .org/ 10 .21061/ IntroBiosystemsEngineering/ Frying _Food How to cite this chapter: Yamsaengsung, R., & Saibandith, B. (2020). Deep Fat Frying of Food. In Holden, N. M., Wolfe, M. L., Ogejo, J. A., & Cummins, E. J. (Ed.), Introduction to Biosystems Engineering. https:// doi .org/ 10 .21061/ IntroBiosystemsEngineering/ Frying _Food This chapter is part of Introduction to Biosystems Engineering International Standard Book Number (ISBN) (PDF): 978- 1- 949373- 97- 4 International Standard Book Number (ISBN) (Print): 978- 1- 949373- 93- 6 https:// doi .org/ 10 .21061/ IntroBiosystemsEngineering Copyright / license: © The author(s) This work is licensed under a Creative Commons Attribution (CC BY) 4.0 license. https:// creativecommons .org/ licenses/ by/ 4 .0 The work is published jointly by the American Society of Agricultural and Biological Engineers (ASABE) www .asabe .org and Virginia Tech Publishing publishing .vt .edu. Deep Fat Frying of Food Ram Yamsaengsung Bandhita Saibandith Department of Chemical Engineering Department of Biotechnology Faculty of Engineering Faculty of Agro- Industry Prince of Songkla University Kasetsart University Hat Yai, Thailand Chatuchak, Bangkok, Thailand KEY TERMS Frying chemistry Mass transfer Frying technology Heat transfer Mass and material balance Industrial continuous frying systems Heat balance Product drying rate Vacuum frying systems Variables ρ = density -
Vacuum Frying of Potato Chips Vacuum Impregnated With
VACUUM FRYING OF POTATO CHIPS VACUUM IMPREGNATED WITH GREEN TEA PHENOLIC COMPOUNDS A Thesis by SILVIA VERONICA LOPEZ NAVARRO Submitted to the Office of Graduate and Professional Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Chair of Committee, Rosana G. Moreira Committee Members, Elena Castell-Perez Stephen Talcott Head of Department, Stephen W. Searcy August 2018 Major Subject: Biological and Agricultural Engineering Copyright 2018 Silvia Veronica Lopez Navarro ABSTRACT Due to the current consumer health concerns regarding processed foods, there is an increasing market interest on highly nutritious foods. One method to improve their nutritional value is to introduce health-benefiting compounds to the food matrix using technology such as vacuum impregnation. Potato chips, one of the most popular snacks in the US, lack the proper nutrition because of their high fat and carbohydrate content. The purpose of this study was to increase the nutritional value of potato chips by introducing phenolic compounds from green tea extract using two major processes: vacuum impregnation (VI) and vacuum frying (VF). The main objective was to test the feasibility of these two processes to produce potato chips enriched with antioxidants without detrimental effects to product quality. Total phenolic content (TPC) was first measured to determine the optimal VI parameters. The potato chips were then vacuum fried at oil temperatures of 110˚C, 120˚C, and 140˚C for times ranging from 20 seconds to 12 minutes to test the thermal degradability of the antioxidants. Three different frying systems were also compared: vacuum frying (VF), dual step frying (DS), and atmospherics frying (AF). -
FRYERS Vacuum Fryer Model: VF 100
FRYERS vacuum fryer Model: VF 100 Snacks fried under vacuum are healthier, with less oil content, retaining natural flavour and colour. Revolutionary method of frying. VACUUM FRYERS The Normit VF 100 vacuum fryer is designed for batch Vacuum frying in oil vacuum frying of: Frying under vacuum conditions (at low temperature) is a unique and cut- vegetable ting-edge heat treatment method. It allows you to achieve exceptional fruit qualities for your ready product. The Normit VF vacuum frying plant allows frying products until they become crunchy, at temperatures up to 120°C, seafood which prevents acrylamide from forming. The fried product does not con- meat tain carcinogenic substances and it presents an alternative for the majori- fish products. ty of snacks that are available on the market. vacuum fryer vacuum fryer Model: VF 100 Model: VF 100 Technical drawings Shorter time, less oil in the product Automatic control system Under vacuum conditions water is eliminated The process of vacuum frying/drying is from the product in a very short amount of time. quite complex in terms of the sequence Furthermore, under vacuum conditions oil does of operations performed, and therefore not penetrate into free pores, and it is fully dis- Normit VF vacuum frying/drying plants carded while preserving the vacuum. This allows are equipped with a completely auto- you to lower the content of oil in the ready prod- mated control system with various reci- uct down to just a few percent, whereas in prod- pes, which minimizes the effort needed ucts that have been fried in the traditional way, at from the operator and eliminates errors atmospheric pressure, the oil content may reach connected with the human factor.