VACUUM FRYING PROCESSING TECHNOLOGY IMPROVES QUALITY ATTRIBUTES OF FRIED SWEETPOTATO CHIPS 1 Esan, T.A., 1,* Sobukola, O.P., 1 Sanni, L.O. and 2 Bakare, H.A. 1 Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria 2 Department of FoodService and Tourism, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria *Corresponding Author: [email protected]/[email protected]1
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IntroductionSweetpotato (Ipomoea batatas) is a dicotyledonous plantthat belongs to the family Convolvulaceae
The yellow flesh varieties is high in carbohydrates, vitamin A,and produces more edible energy per hectare per day thanwheat, rice or cassava.
Snack foods especially the fried foods is enjoying an everincreasing popularity world-wide (SFA, 1997; Brinkmann,2000);
The frying technology is important to many sectors of thefood industry: suppliers of oil and ingredients; food serviceoperators; the food industries, and manufacturers ofequipment; 2
Core
Crust
Heat and mass transfer during atmospheric deep-fat frying
Structural oil
Penetrated surface oilSurface oil
Microstructural changes during atmospheric deep fat frying
Atmospheric conditions High temperatures
Key structural components changes
Starch dehydration
Water vaporization
Moisture loss
Crust
CoreBeneficial compounds degradation
Non-enzymatic browning reactions
Frying oil hydrolisis
Frying oil thermal degradation
Frying oil oxidation
Oil uptake
What is the problem?Temperature and oxygen affects the quality of
atmospheric fried products and oil
Solution
Vacuum frying (VF) to design novel snacks
What do we need?Development of a vacuum frying system
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New processing technology: Vacuum inclusion
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Vacuum frying operations
vacuum pump
Depressurization: Patm → Pvac
T oil = T frying
Frying
Pressurization: Pvac → Patm
PV(T)
surface oil layerair
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Hypothesis
By reducing the frying pressure, (vacuum deep-fatfrying), it is possible to remove product moisture in alow-oxygen environment at a low temperature (dueto water boiling-point depression), allowing toproduce low fat and nutritious novel snacks, such asSP chips, while keeping unique characteristics ofregular fried snacks.
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Main objective
Study the effect of vacuum inclusion in a traditionaldeep-fat frying operation, in order to understand itsimpact in the developed microstructure andassociated transport phenomena, particularly oiluptake, as well as in the main quality parameters offried SP chips.
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MATERIALS Three varieties of YFSP were procured from local marketin Abeokuta, Nigeria:EX-OYUNGA442016SPK004
Three different types of frying oils normally used forfrying were purchased from a local market in Abeokuta:Refined bleached deodorized oil (RBDO)Palm oil (PO)Groundnut oil (GO)
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Frying Operations
Table1: The coded values of the independent variables for vacuum frying of cassava roots