Journal article
Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method
X Quan, M Zhang, Z Fang, H Liu, Q Shen, Z Gao
Food and Bioproducts Processing | INST CHEMICAL ENGINEERS | Published : 2016
Abstract
French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size...
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Awarded by State Key Laboratory of Space Medicine Fundamentals and Application, China Astronaut Research and Training Center
Funding Acknowledgements
We acknowledge the financial support by Key Laboratory of Space Nutrition and Food Engineering, China Astronaut Research and Training Center (Contract No. SNFE-KF-15-11), Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which have enabled us to carry out this study.