The Experts below are selected from a list of 6237 Experts worldwide ranked by ideXlab platform
Arun S. Mujumdar - One of the best experts on this subject based on the ideXlab platform.
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Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying on the quality of vacuum-fried Potato Chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of Potato Chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried Potato Chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of Potato Chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of Potato Chips, which decreases the L value of Potato Chips and increases Hunter a and b values. Breaking force of fried Potato Chips is also significantly (P
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Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried Potato Chips were studied. Both the moisture content and oil content of Potato Chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of Potato Chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of Potato Chips were significantly (P
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optimization of vacuum microwave predrying and vacuum frying conditions to produce fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried Potato Chips were studied. Both the moisture content and oil content of Potato Chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of Potato Chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of Potato Chips were significantly (P<0.05) correlated with vacuum microwave predrying time, frying temperature, and frying time. Based on surface responses and contour plots, optimum conditions were vacuum microwave predrying time of 8–9 min, vacuum frying temperature of 108–110°C, and vacuum frying time of 20–21 min.
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effect of vacuum microwave predrying on quality of vacuum fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying on the quality of vacuum-fried Potato Chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of Potato Chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried Potato Chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of Potato Chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of Potato Chips, which decreases the L value of Potato Chips and increases Hunter a and b values. Breaking force of fried Potato Chips is also significantly (P < 0.05) affected by the drying pretreatment, which decreases the breaking force at the beginning of predrying and then increases with vacuum microwave predrying time.
Alka Joshi - One of the best experts on this subject based on the ideXlab platform.
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Process standardization and storability of calcium fortified Potato Chips through vacuum impregnation
Journal of Food Science and Technology-mysore, 2018Co-Authors: Pratibha Tiwari, Eldho Varghese, Alka Joshi, Monika ThakurAbstract:Processed Potato products such as Potato Chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified Potato Chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of Potato Chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box–Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify Potato Chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified Potato Chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable Potato based snacks can be helpful in changing the perception of consumers for Potato based snacks from the category of ‘Junk food to Healthy food’.
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Vacuum impregnation: a promising way for mineral fortification in Potato porous matrix (Potato Chips)
Journal of Food Science and Technology-mysore, 2016Co-Authors: Alka Joshi, Shalini Gaur Rudra, V. R. Sagar, Eldho Varghese, Mahendra Lad, Islam Khan, Abhijit Kar, B D SinghAbstract:Potato Chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy Potato Chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70–80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33.53 mm Hg with restoration period of 19.52 min can fortify Potato Chips that can fulfil 10 and 21% need of calcium and zinc, respectively of targeted group (age 4–17 years). The present research work has shown that through this technique, fortification can be done in Potato Chips which are generally considered as a poor source of minerals. Further to make Potato Chips more fit to health conscious consumers, rather frying microwaving was done to develop mineral fortified low fat Potato Chips.
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Development of low fat Potato Chips through microwave processing.
Journal of Food Science and Technology-mysore, 2016Co-Authors: Alka Joshi, Shalini Gaur Rudra, V. R. Sagar, Pinky Raigond, Som Dutt, Brajesh Singh, Bir Pal SinghAbstract:Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process Potato Chips through microwave processing without incorporation of any oil in Potato Chips. Microwave processing of Potato Chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through non-linear regression analysis to illustrate drying kinetics of Potato Chips. The structural, textural and colour attributes of microwaved Potato Chips were similar to commercial fried Potato Chips. It was found that at 600 W after 2.5–3.0 min of processing, Potato Chips gained the fracturability and crispiness index as that of commercial fried Chips. Microwave processing was found suitable for processing of Potato Chips with low fat content (~3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (≥7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation).
Xian-ju Song - One of the best experts on this subject based on the ideXlab platform.
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Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying on the quality of vacuum-fried Potato Chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of Potato Chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried Potato Chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of Potato Chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of Potato Chips, which decreases the L value of Potato Chips and increases Hunter a and b values. Breaking force of fried Potato Chips is also significantly (P
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Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried Potato Chips were studied. Both the moisture content and oil content of Potato Chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of Potato Chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of Potato Chips were significantly (P
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optimization of vacuum microwave predrying and vacuum frying conditions to produce fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried Potato Chips were studied. Both the moisture content and oil content of Potato Chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of Potato Chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of Potato Chips were significantly (P<0.05) correlated with vacuum microwave predrying time, frying temperature, and frying time. Based on surface responses and contour plots, optimum conditions were vacuum microwave predrying time of 8–9 min, vacuum frying temperature of 108–110°C, and vacuum frying time of 20–21 min.
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effect of vacuum microwave predrying on quality of vacuum fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying on the quality of vacuum-fried Potato Chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of Potato Chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried Potato Chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of Potato Chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of Potato Chips, which decreases the L value of Potato Chips and increases Hunter a and b values. Breaking force of fried Potato Chips is also significantly (P < 0.05) affected by the drying pretreatment, which decreases the breaking force at the beginning of predrying and then increases with vacuum microwave predrying time.
Min Zhang - One of the best experts on this subject based on the ideXlab platform.
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Effect of low temperature on the microwave-assisted vacuum frying of Potato Chips
Drying Technology, 2015Co-Authors: Min Zhang, Weiming ZhangAbstract:ABSTRACTThe objective of this study was to investigate the effect of low temperature on the microwave-assisted vacuum frying of Potato Chips. A newly built, in-house, microwave-assisted frying machine was developed and used in this study. The effect of low temperature on the microwave-assisted vacuum frying of Potato Chips was investigated via comparing sample properties prepared with frying temperatures of 90°C, 95°C, and 100°C. The experience was taken at the same vacuum degree in every frying process. Parameters of included moisture content, oil content, color parameters (lightness, redness, and yellowness), and textures (hardness, crispness) were used to evaluate the effect of different frying temperatures on the microwave-assisted vacuum frying of Potato Chips. Results showed that with lower temperature in microwave-assisted frying, the rate of moisture evaporation of Potato Chips was slowed down and the time of the ending of frying was prolonged from 10 min with a frying temperature of 100°C to 14 m...
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Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying on the quality of vacuum-fried Potato Chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of Potato Chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried Potato Chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of Potato Chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of Potato Chips, which decreases the L value of Potato Chips and increases Hunter a and b values. Breaking force of fried Potato Chips is also significantly (P
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Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried Potato Chips were studied. Both the moisture content and oil content of Potato Chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of Potato Chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of Potato Chips were significantly (P
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optimization of vacuum microwave predrying and vacuum frying conditions to produce fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried Potato Chips were studied. Both the moisture content and oil content of Potato Chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of Potato Chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of Potato Chips were significantly (P<0.05) correlated with vacuum microwave predrying time, frying temperature, and frying time. Based on surface responses and contour plots, optimum conditions were vacuum microwave predrying time of 8–9 min, vacuum frying temperature of 108–110°C, and vacuum frying time of 20–21 min.
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effect of vacuum microwave predrying on quality of vacuum fried Potato Chips
Drying Technology, 2007Co-Authors: Xian-ju Song, Min Zhang, Arun S. MujumdarAbstract:The effects of vacuum microwave predrying on the quality of vacuum-fried Potato Chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of Potato Chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried Potato Chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of Potato Chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of Potato Chips, which decreases the L value of Potato Chips and increases Hunter a and b values. Breaking force of fried Potato Chips is also significantly (P < 0.05) affected by the drying pretreatment, which decreases the breaking force at the beginning of predrying and then increases with vacuum microwave predrying time.
Rosana Moreira - One of the best experts on this subject based on the ideXlab platform.
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Vacuum frying of Potato Chips
Journal of Food Engineering, 2002Co-Authors: Jagoba Garayo, Rosana MoreiraAbstract:Vacuum frying was tested as an alternative technique to develop low oil content Potato Chips. The effect of oil temperature (118, 132, 144 °C) and vacuum pressure (16.661, 9.888, and 3.115 kPa) on the drying rate and oil absorption of Potato Chips and on the product quality attributes such as shrinkage, color, and texture was investigated. Furthermore, the characteristics of the vacuum-fried Potato Chips (3.115 kPa and 144 °C) were compared to Potato Chips fried under atmospheric conditions (165 °C). During vacuum frying, oil temperature and vacuum pressure had a significant effect on the drying rate and oil absorption rate of Potato Chips. Potato Chips fried at lower vacuum pressure and higher temperature had less volume shrinkage. Color was not significantly affected by the oil temperature and vacuum pressure. Hardness values increasedwith increasing oil temperature and decreasing vacuum levels. Potato Chips fried under vacuum (3.115 kPa and 144 °C) had more volume shrinkage, were slightly softer, and lighter in color than the Potato Chips fried under atmospheric conditions (165 °C). It was concluded that vacuum frying is a process that could be a feasible alternative to produce Potato Chips with lower oil content and desirable color and texture. © 2002 Elsevier Science Ltd. All rights reserved.