Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum‐fried apple chips

BACKGROUND In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum‐fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistan...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-09, Vol.98 (12), p.4436-4444
Main Authors: Shen, Xu, Zhang, Min, Bhandari, Bhesh, Guo, Zhimei
Format: Article
Language:English
Subjects:
acid value
Antioxidants
apple chips
Apples
Chips
Color
Cooking
Dielectric properties
Electrical properties
Food Handling - instrumentation
Food Handling - methods
Food products
Frying
Hot Temperature
Malus - chemistry
Moisture absorption
Moisture content
oil content
Organic chemistry
Oxidation
Oxidation resistance
Oxidation-Reduction
Peroxide
peroxide value
Pretreatment
Snacks
Ultrasonic imaging
Ultrasonic processing
Ultrasonics - methods
ultrasound dielectric pretreatment
Vacuum
Water - analysis
Water content
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Summary:BACKGROUND In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum‐fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistance of fried apple were evaluated by testing the dielectric properties and comparing the moisture content, oil uptake, color, acid value (AV) and peroxide value (PV) of apple chips. RESULTS Ultrasonic treatment significantly changed the dielectric properties of apple slices. Moisture and oil contents of apple chips decreased with increasing ultrasonic power and time. During storage, the color retention of fried apple chips processed by ultrasound was improved. AV and PV values of fried apple chips processed by ultrasound were lower, which improved their antioxidant properties. CONCLUSION The results of the present study indicated that ultrasound dielectric pretreatment improved not only the quality of vacuum‐fried apple chips but also their antioxidant properties. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8966