烘干与酸浸相结合的经济预处理对炸薯片吸油性能的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-15 DOI:10.1002/jsfa.70183

Qianru Lu, Nan Wang, Yina Han, Yi Li, Ying Liu, Shuangyi Zhang

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引用次数: 0

摘要

背景：本研究详细研究了热风干燥（HAD）联合醋酸（AA）浸泡预处理对薯片性能和吸油性能的影响。结果：对照样品吸油率为45.07%。HAD + AA浸泡0 ~ 2 h的预处理能有效降低炸薯片的含油量。其中，HAD处理20、30和40 min， AA处理0.5 h，含油量分别比对照组降低36.87%、28.42%和23.72%。油炸前应用HAD处理可减少炸后薯片的气孔和裂纹。随后与AA浸渍的结合促进了果胶交联，阻碍了孔隙的形成，降低了薯片表面对油的吸附。结论：HAD和AA煎炸前浸泡联合预处理对薯片的性质和含油量有显著影响。粗糙度分析表明，HAD处理提高了炸薯片的表面粗糙度，AA浸泡处理降低了炸薯片的表面粗糙度，同时改善了炸薯片的质地。本研究为低油炸薯片的开发提供了技术指导和策略，为低油炸薯片的预处理策略提供了见解。©2025化学工业协会。

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Effect of cost-effective pretreatment of combining drying with acid soaking on oil absorption and performance of fried potato chips.

Background: This study provided a detailed examination of the influence of hot-air drying (HAD) combined with acetic acid (AA) soaking pretreatment on performance and oil absorption of potato chips.

Results: Results showed that oil uptake of control samples was 45.07%. The pretreatment combining HAD with AA soaking for 0-2 h could reduce the oil content of fried potato chips effectively. Specifically, oil content of samples treated with HAD for 20, 30 and 40 min combined with AA application for 0.5 h decreased by 36.87%, 28.42% and 23.72%, respectively, compared to control group. The application of HAD treatment before frying reduced the pores and cracks in potato chips after frying. The subsequent combination with AA immersion promoted pectin crosslinking, which hindered pore formation and decreased oil adsorption on the potato chip surface.

Conclusion: The combined pretreatment of HAD and AA soaking before frying had a significant effect on the properties and oil content of potato chips. Roughness analysis indicated that HAD increased the surface roughness of potato chips, while AA soaking treatment reduced the external roughness of fried chips and simultaneously improved their texture. This study delivers technical guidance and strategies for developing low-oil fried potato chips, offering insights into preprocessing strategies. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.