Journal article
Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy
Y Su, M Zhang, Z Fang, W Zhang
Food Research International | ELSEVIER | Published : 2017
Abstract
In this study, the dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying (MVF) potato chips were analyzed combining with NMR and confocal laser scanning microscopy (CLSM). Results showed that the MVF markedly increased the moisture evaporation kinetics and effective moisture diffusivity compared to vacuum frying (VF). The higher microwave power level (1000 W) used achieved higher moisture evaporation rate and higher effective moisture diffusivity, The Logarithmic model exhibited the best fit for the obtained data of MR versus frying time in the MVF. The NMR analysis showed the free water in the samples firstly evaporate and the linkage between water a..
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Awarded by Government of Jiangsu Province
Funding Acknowledgements
We acknowledge the financial support from the following sources: National Natural Science Foundation Program of China (Contract No. 31671864), China Key Research Program (Contract No. 2016YFD0400704-5), Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051).