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Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
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2
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Effect of particle size on quality of crab meatballs using enzymatically deproteinized crab by-products. ADV POWDER TECHNOL 2023. [DOI: 10.1016/j.apt.2022.103908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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3
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Guo J, Zhang M, Fang Z. Valorization of mushroom by-products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5593-5605. [PMID: 35460088 DOI: 10.1002/jsfa.11946] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/15/2022] [Accepted: 04/22/2022] [Indexed: 06/14/2023]
Abstract
With the rapid growth of the global economy and the global population, the production of solid waste has increased remarkably. Mushrooms are gaining popularity among researchers for their ability to turn waste into nutrients. However, a large number of by-products are produced during the industrial processing of mushrooms. Traditional waste management, focusing on the utilization and disposal of mushroom by-products, has attracted the attention of researchers. Meanwhile, the circular economy has become a multidisciplinary research field, and the valorization of mushroom by-products is a very important part of circular economy research. Various mushroom by-products of mushroom are reviewed in this paper. By-products are used in food as raw materials or functional components, in livestock and poultry feed after grinding/fermentation, and as electrochemical materials and papermaking materials. The by-products can also be used to produce ethanol and other biological sources of energy, as absorbing substances in sewage treatment, and as fertilizer in soil amendment. Mushroom processing by-products can be applied in various fields. To improve production efficiency, new extraction technology (including supercritical fluid technology and microwave extraction technology) can be adopted to increase the bioactive substance content in the by-products. Choosing appropriate processing temperature, time, and other processing conditions can also enhance product quality. Finally, more research is needed on the cost-effective utilization of the by-products and the feasibility of industrialization. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jia Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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4
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Rayman Ergün A. The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1126202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the effects of a moderate electrical field application and two different blanching methods (conventional and ultrasound) on the frying (deep-frying in oil at 180 °C for 6 minutes and compared to the microwave (400W)) of zucchini slices were investigated. Microwave-fried samples presented a lower moisture content than deep fried ones. The moderate electrical field significantly reduced the oil content before the microwave frying. Greenness (–a*), which is important for the zucchini samples, was found at its best (-3.25) in the combination group of moderate electrical field pre-treated, ultrasound blanched, and microwave fried. Gumminess, cohesiveness, and fracturability of the zucchini slices decreased while chewiness, springiness, and resilience increased after microwave frying. The scores of the sensory test were higher for the ultrasonic blanching and microwave fried sample groups. Besides, these electrical methods were found more advantageous in terms of energy consumption.
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5
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Zhao L, Zhang M, Wang H, Mujumdar AS. Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108599] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Gaikwad PS, Pare A, Sunil CK. Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:625-635. [PMID: 35185181 PMCID: PMC8814218 DOI: 10.1007/s13197-021-05050-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2021] [Accepted: 02/23/2021] [Indexed: 02/03/2023]
Abstract
Papad is a crunchy wafer-like snack food consumed all over India and other Asian countries. Traditionally, sun-drying requires more drying time and reduces less moisture from papad, which absorbs more oil during frying. The current study was carried out using microwave-assisted hot air drying (MAHD) to reduce fried papad oil content. Box-Behnken design (BBD) was selected to perform 17 trials for drying of papad using MAHD along with different power levels (300, 600, and 900 W), exposure times (30, 60, and 90 s) and hot air temperatures (40, 50 and 60 °C). The fried papad characteristics were evaluated in terms of oil content, oil uptake ratio, porosity, expansion and texture using standard procedures. MAHD helped reduce higher than 30% of fried papad oil content compared to the traditional method. Scanning electron microscope (SEM) confirmed that the MAHD papad has fewer pore structures than sun dried-fried papad. Using response surface methodology (RSM), the optimized parameters of MAHD was found to be 653 W power level with an exposure time of 56 s at 43 °C of drying temperature, which reduced oil content (7.90 ± 0.02%), oil uptake ratio (1.50 ± 0.03), porosity (16.33 ± 0.29%) and expansion (7.97 ± 0.02%) of fried papad.
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Affiliation(s)
- Pratik S. Gaikwad
- Department of Food Process Engineering, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Govt. of India, Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India
| | - Akash Pare
- Department of Academics and Human Resource Development, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Govt. of India, Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India
| | - C. K. Sunil
- Department of Food Engineering, Indian Institute of Food Processing Technology, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Govt. of India, Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India
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7
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Sosa‐Morales ME, Solares‐Alvarado AP, Aguilera‐Bocanegra SP, Muñoz‐Roa JF, Abraham Cardoso‐Ugarte G. Reviewing the effects of vacuum frying on frying medium and fried foods properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15572] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Elena Sosa‐Morales
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Ana Paola Solares‐Alvarado
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Sandra Paola Aguilera‐Bocanegra
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - José Fernando Muñoz‐Roa
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Gabriel Abraham Cardoso‐Ugarte
- Facultad de Gastronomía Universidad Popular Autónoma del Estado de Puebla 21 Sur No. 1103 Barrio Santiago 72410 Puebla PUE Mexico
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8
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Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112779] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Turan S, Keskin S, Solak R. Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:65-74. [PMID: 35068552 PMCID: PMC8758821 DOI: 10.1007/s13197-021-04980-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2020] [Accepted: 01/13/2021] [Indexed: 01/03/2023]
Abstract
In this study, the effect of dough salt content, frying temperature and time on the conjugated diene values, polymer triglyceride content, total polar material content, viscosity, and color values of the sunflower oil during frying of leavened doughs was determined using response surface methodology. Fifty repeated frying operations were applied in the same day at 160-200 °C for 1-5 min and doughs with 0-2% salt content. According to the results of the study, frying temperature, frying time and dough salt content were significantly (p < 0.05) affected total polar material content, polymer triglyceride content, viscosity and a* and b* color values of oil samples, whereas dough salt content did not affect the L* color values and conjugated diene value of oil significantly (p > 0.05). To minimize the oxidation products of frying oil, the frying process can be applied at 160 °C for 1 min using dough with 1.97% salt content.
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Affiliation(s)
- Semra Turan
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Golkoy Campus, Bolu, Turkey
| | - Sule Keskin
- Department of Quality and Technology, Field Crops Central Research Institute, Yenimahalle, Ankara, Turkey
| | - Rukiye Solak
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Golkoy Campus, Bolu, Turkey
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10
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Liu W, Zhang M, Mujumdar AS, Chen J. Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Crit Rev Food Sci Nutr 2021; 63:5506-5520. [PMID: 34961367 DOI: 10.1080/10408398.2021.2021136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Advanced ready-to-eat foods, which can be consumed directly or only need simple processed before consumption, refer to the products that processing with cutting-edge food science and technology and have better quality attribute. Cold chain and chemical addition are commonly used options to ensure microbial safety of high moisture advanced ready-to-eat foods. However, this requires freezing/thawing processing at high cost or has undesirable residue. Dehydration treatment has the potential to compensate those shortcomings. This article reviewed the positive effects of dehydration on advanced ready-to-eat foods, current application status of dehydration technologies, novel dehydration related technologies and the pathogenic bacteria control of products. It is observed that dehydration treatment is receiving increasing attention for ready-to-eat foods including space foods, 3 D-printed personalized foods and formula foods for special medical purposes. Recently developed drying technologies such as pulsed spouted microwave freeze-drying and infrared freeze-drying have attracted much interest due to their excellent drying characteristics. Finally, intelligent drying, dehydration-nano-hybridization and dehydration-induced multi-dimensional modification technology are some of the emerging R and D areas in this field.
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Affiliation(s)
- Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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11
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Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34961384 DOI: 10.1080/10408398.2021.2019672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- R&D Centre, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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12
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Sobukola OP, Ajayi FF, Faloye OR, Henshaw FO, Sanni SA, Bodunde G, Agbonlahor M. Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Olajide P. Sobukola
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | | | - Opeyemi R. Faloye
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Folake O. Henshaw
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Silifat A. Sanni
- Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria
| | - Goke Bodunde
- Department of Horticulture Federal University of Agriculture Abeokuta Nigeria
| | - Mure Agbonlahor
- Department of Agricultural Economics and Farm Management National Open University of Nigeria Lagos Nigeria
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13
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Chen J, Lei Y, Zuo J, Guo Z, Miao S, Zheng B, Lu X. The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes. Foods 2021; 10:foods10112544. [PMID: 34828824 PMCID: PMC8618093 DOI: 10.3390/foods10112544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/07/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product's oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.
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Affiliation(s)
- Jinghao Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Yi Lei
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Jiaxin Zuo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Song Miao
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co. Cork, Ireland
- Correspondence:
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14
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Zhao L, Zhang M, Wang H, Devahastin S. Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107968] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Soto M, Brenes M, Jiménez N, Cortés C, Umaña G, Pérez AM. Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893823] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Marvin Soto
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Mariana Brenes
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Nadiarid Jiménez
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Carolina Cortés
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Gerardina Umaña
- Centro de Investigaciones Agronómicas (CIA), Laboratorio de Tecnología Poscosecha, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Ana Mercedes Pérez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
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16
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Jiang Q, Zhang M, Xu B. Application of ultrasonic technology in postharvested fruits and vegetables storage: A review. ULTRASONICS SONOCHEMISTRY 2020; 69:105261. [PMID: 32702635 DOI: 10.1016/j.ultsonch.2020.105261] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 06/15/2020] [Accepted: 07/13/2020] [Indexed: 05/09/2023]
Abstract
It has been an important research topic and a serious applicable issue to extend storage time of fruits and vegetables using advanced scientific and effective technology. Among various approaches, ultrasound has been regarded as one of the most pollution-free and effective technical means to significantly improve the preservation of fruits and vegetables. This paper summarizes the application of ultrasonic technology in fruits and vegetables storage in recent years, including removal of pesticide residues and cleaning, sterilization, enzyme inactivation, effect on physico-chemical indexes. Additionally, we also discussed limitations and negative effects of ultrasonic treatment on fruits and vegetables such as damages to tissues and cells. Furthermore, a proper application of ultrasonic technology has been proven to effectively extend the storage period of postharvest fruits and vegetables and maintain the quality. Moreover, the combination of ultrasound and other conventional preservation technologies can further improve the preservation in a coordinate manner and even have a broader application prospect.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
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17
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Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars. J CHEM-NY 2020. [DOI: 10.1155/2020/5960346] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited. This study was conducted to determine the physicochemical properties and carotenoid contents of unripe plantain flour from selected hybrid plantain cultivars using standard laboratory methods. The unripe plantain pulps of four varieties (PITA 26, PITA 27, Mbi Egome and Agbagba (control)) used in this study were cabinet dried at 65°C for 48 h and milled into flour. The result showed that moisture content ranged from 6.15 to 7.27%, Ash (2.01–3.69%), Fat (0.49–1.20%), Protein (2.47–2.99%), Fibre (0.73–0.97%), Sugar (6.29–9.33%), starch (84.34–104.96%), total carotenoid content (2.96–24.19 µg/g). Potassium ranged from 328.30–528.50 mg/kg, Calcium (9.46–11.98 mg/kg), Magnesium (24.73–29.11 mg/kg), Sodium (6.30–7.24 mg/kg), Zinc (0.12–0.29 mg/kg), and manganese (0.03–0.15 mg/kg). The L∗ (Lightness) ranged from 62.88 to 67.00. Bulk density ranged from 0.72 to 0.77 g/ml, WAC (143.59–174.08), OAC (98.07–100.66%), swelling power capacity (10.63 to 11.82%), solubility (5.58–6.71%), and dispersibility (86.50–88.00%). Peak viscosity ranged from 568.17 to 761.64 RVU, final viscosity (378.53–496.58 RVU), and peak temperature (81.62–83.23°C). The results suggest that the hybrid plantain cultivars could be used to produce good quality plantain flours with improved physicochemical and pasting properties.
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Otegbayo B, Akwa I, Tanimola A. Physico-chemical properties of beetroot (Beta vulgaris l.) wine produced at varying fermentation days. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00420] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil. Processes (Basel) 2020. [DOI: 10.3390/pr8040411] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present study examined the effects of heating and freezing pretreatments on the mechanical, chemical, and spectral characteristics of sunflower seeds and oil under a linear compression process involving a universal compression-testing machine and a pressing vessel of diameter 60 mm with a plunger. The heating temperatures ranged from 40 to 80 °C and freezing temperatures from −2 to −36 °C at constant heating time of 30 min. The pretreated samples of initial height of 80 mm (22.6 × 10−5 m3) were compressed under a preset load of 100 kN and a speed of 5 mm/min. The results showed that oil expression efficiency significantly increased (p < 0.05) with increased heating temperatures but decreased with freezing temperatures. The lowest energy per volume oil of 22.55 ± 0.919 kJ/L was recorded at 80 °C compared to 26.40 ± 0.307 kJ/L noticed at −2 °C and control (25 °C) of 33.93 ± 3.866 kJ/L. The linear regression equations expressing oil expression efficiency, energy per volume oil, peroxide value, and free fatty acid, dependent on heating and freezing temperatures, were described with coefficients of determination between 0.373 and 0.908. Increased heating temperatures increased the UV absorption rate of the oil samples at a wavelength of 350 nm. The study is part of the continuing research on linear compression modeling of all processing factors, whereby the results are intended to be applied to the non-linear process dealing with a mechanical screw press to improve the oil extraction process.
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Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100487] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ezeanaka MC, Nsor-Atindana J, Zhang M. Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02296-w] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Piyalungka P, Sadiq MB, Assavarachan R, Nguyen LT. Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14209] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pattaraporn Piyalungka
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
| | - Muhammad Bilal Sadiq
- Department of Biological Sciences Forman Christian College (A Chartered University) Lahore 54600 Pakistan
| | - Rittichai Assavarachan
- Faculty of Engineering and Agro‐Industry Maejo University Sansai Chiang Mai 50290 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
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VERNAZA MG, CHANG YK. Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.17716] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wexler L, Perez AM, Cubero-Castillo E, Vaillant F. Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1180324] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Lea Wexler
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José, Costa Rica
| | - Ana M. Perez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Elba Cubero-Castillo
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José, Costa Rica
| | - Fabrice Vaillant
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
- QualiSud Research Unit, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 95 QUALISUD, 73 rue J.F. Breton, TA B-95/16, F-34398 Montpellier cedex 5, France
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Albertos I, Martin-Diana A, Sanz M, Barat J, Diez A, Jaime I, Rico D. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Peri I, Saguy IS. Continuous injection of water and antioxidants possible roles on oil quality during frying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Contardo I, Parada J, Leiva A, Bouchon P. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices. Food Chem 2015; 197:353-8. [PMID: 26616960 DOI: 10.1016/j.foodchem.2015.10.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 09/14/2015] [Accepted: 10/07/2015] [Indexed: 11/29/2022]
Abstract
Starch digestibility in a food matrix depends on processing conditions that may affect its physical state and microstructure. Starch gelatinization is one critical change that takes place during frying which could be affected during low-pressure processing. This study assessed the effect of vacuum frying on starch gelatinization and its in vitro digestibility. Laminated dough was made of a reconstituted blend of wheat starch (88% d.b.) and gluten (12% d.b.). Samples were fried under vacuum (6.5 kPa, Twater-boiling-point=38°C) or atmospheric conditions up to bubble-end point, maintaining a thermal driving force of 70°C (Toil-Twater-boiling-point=70°C). Vacuum fried samples showed less starch gelatinization (28%), less rapidly available glucose (27%), and more unavailable glucose (70%) than their atmospheric counterparts (which presented 99% starch gelatinization, 40% rapidly available glucose, and 46% unavailable glucose), and the values were close to those of raw dough. These results show how vacuum processing may be used to control the degree of starch gelatinization and related digestibility.
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Affiliation(s)
- Ingrid Contardo
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
| | - Javier Parada
- Institute of Food Science and Technology, Universidad Austral de Chile, P.O. Box 47, Valdivia, Chile
| | - Angel Leiva
- Department of Physical Chemistry, Pontificia Universidad Católica de Chile, P.O. 360, Santiago 6904411, Chile
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
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Esan T, Sobukola O, Sanni L, Bakare H, Munoz L. Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.03.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Optimization of pretreatment and evaluation of quality of jackfruit (Artocarpus heterophyllus) bulb crisps developed using combination drying. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.04.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Affiliation(s)
- Rosana G. Moreira
- Department of Biological & Agricultural Engineering; Texas A&M University; College Station TX USA
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Crosa MJ, Skerl V, Cadenazzi M, Olazábal L, Silva R, Suburú G, Torres M. Changes produced in oils during vacuum and traditional frying of potato chips. Food Chem 2014; 146:603-7. [DOI: 10.1016/j.foodchem.2013.08.132] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 04/16/2013] [Accepted: 08/29/2013] [Indexed: 10/26/2022]
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Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9638-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Mir-Bel J, Oria R, Salvador ML. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jorge Mir-Bel
- Plant Foods Research Group; University of Zaragoza; Miguel Servet 177; 50013; Zaragoza; Spain
| | - Rosa Oria
- Plant Foods Research Group; University of Zaragoza; Miguel Servet 177; 50013; Zaragoza; Spain
| | - María L. Salvador
- Plant Foods Research Group; University of Zaragoza; Miguel Servet 177; 50013; Zaragoza; Spain
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Sobukola OP, Dueik V, Munoz L, Bouchon P. Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0064-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Mir-Bel J, Oria R, Salvador ML. Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips. Journal of Food Science and Technology 2012; 51:3061-71. [PMID: 26396298 DOI: 10.1007/s13197-012-0841-6] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2012] [Accepted: 08/29/2012] [Indexed: 10/27/2022]
Abstract
Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p < 0.05). The kinetic coefficients for moisture loss and oil uptake increased significantly (p < 0.05) with temperature from 0.166 to 0.889 min(-1) and 0.139 to 0.430 min(-1) respectively. The temperature dependency of rate constants for moisture loss and oil uptake values was described using Arrhenius equation (r > 0.99, p < 0.01). The activation energies for moisture loss and oil uptake were found to be 41.53 KJ/mol and 27.12 KJ/mol respectively. The hunter colour parameters were significantly affected by frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p < 0.01) with time as well as temperature of frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p < 0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.
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Diamante LM, Savage GP, Vanhanen L. Optimisation of vacuum frying of gold kiwifruit slices: application of response surface methodology. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02872.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Diamante LM, Savage GP, Vanhanen L, Ihns R. Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta-carotene contents of vacuum-fried apricot slices. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02842.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dueik V, Bouchon P. Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2011.563638] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Vacuum Frying: An Alternative to Obtain High-Quality Dried Products. FOOD ENGINEERING REVIEWS 2011. [DOI: 10.1007/s12393-011-9037-5] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Tarmizi AHA, Niranjan K. The Possibility of Lowering Oil Content of Potato Chips by Combining Atmospheric Frying with Postfrying Vacuum Application. J Food Sci 2010; 75:E572-9. [DOI: 10.1111/j.1750-3841.2010.01819.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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SOBUKOLA OLAJIDEPHILIP, AWONORIN SAMUELOLUSEGUN, OLADIMEJI SANNILATEEF, OLUKAYODE BAMIROFRANCIS. OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2008.00293.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Troncoso E, Pedreschi F. Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.01.008] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Troncoso E, Pedreschi F, Zúñiga R. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.013] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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SOBUKOLA OLAJIDEP, AWONORIN SAMUELO, SANNI LATEEFO, BAMIRO FRANCISO. DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2008.00183.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sobukola O, Awonorin S, Sanni L, Bamiro F. Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701409294] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sobukola O, Dairo O, Afe T, Coker O. Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910601035538] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zhang J, Zhang M, Shan L, Fang Z. Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.008] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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