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18 pages, 4433 KB

Open AccessArticle

Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology

by Xiaoxian Tang, Zhaokun Xian, Yan Liu, Aiqing Ren, Hanying Tan, Yuyan Pan and Zhenhua Duan

Foods 2024, 13(23), 3830; https://doi.org/10.3390/foods13233830 - 27 Nov 2024

Cited by 2 | Viewed by 1072

Abstract

This study focused on persimmons and applied variable-temperature pressure-differential puffing drying to produce persimmon chips. The effects of puffing pressure, holding time, drying temperature, and duration on moisture content, crispness, and sensory scores were examined. The optimal parameters determined via response surface methodology were a pressure differential of 0.46 MPa, holding time of 10 min, drying temperature of 94 °C, and drying time of 92 min, achieving a moisture content of 3.63%, crispness of 362.83 g, and sensory score of 90.8. Microstructural and porosity analysis showed that this method predominantly produced chips with large pores and enhanced pore volume (0.2949 cm³/g), porosity (30.16%), and average pore diameter (194.0 nm). Compared to microwave drying, vacuum microwave drying, and vacuum frying, the pore volume of persimmon chips processed using pressure-differential puffing drying increased by 57.7% to 237.8%, the porosity improved by 57.2% to 237.8%, and the average pore diameter grew by 82.2% to 660.8%. Notably, the differences were most pronounced when compared to vacuum frying, with increases of 237.8%, 237.8%, and 660.8%, respectively. These results indicate that pressure-differential puffing drying is superior in creating loose structures and achieving high-quality persimmon chips, making it the preferred processing method. Full article

(This article belongs to the Section Food Engineering and Technology)

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13 pages, 2923 KB

Open AccessArticle

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

by Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang and Wen-Chieh Sung

Foods 2021, 10(12), 3025; https://doi.org/10.3390/foods10123025 - 6 Dec 2021

Cited by 4 | Viewed by 5306

Abstract

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying. Full article

(This article belongs to the Special Issue Meat Quality and Health)

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19 pages, 1634 KB

Open AccessReview

Effect of New Frying Technology on Starchy Food Quality

by Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao and Zhengyu Jin

Foods 2021, 10(8), 1852; https://doi.org/10.3390/foods10081852 - 11 Aug 2021

Cited by 41 | Viewed by 15258

Abstract

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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