预干燥和不同红外功率对真空复合红外辐射油炸苹果片某些质量参数的影响

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2024-07-02 DOI:10.3989/gya.1077231.2052

S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbaşı

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引用次数: 0

摘要

本研究调查了使用真空复合红外辐射（VCIR）作为油炸技术生产苹果片的情况。同时还评估了油炸前预干燥处理对苹果片质量参数的影响。通过增加红外线功率，苹果片的油炸时间缩短了，但褐变指数值、5-羟甲基糠醛（HMF）含量和氧化率却提高了。随着预干燥处理的进行，苹果片的油炸时间、含油量、褐变和氧化率都有所下降。感官分析表明，与油炸样品相比，真空红外辐射油炸样品的所有感官特征得分最高。在 400 mmHg 真空压力下用 350 瓦红外线功率油炸的预干苹果样品（水分含量为 41%）的总体接受度得分最高。结果表明，VCIR 是生产含油量更少、质量更高的健康苹果片的另一种油炸方法。

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The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation

In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality