91C-19 |
Vacuum frying of potato chips |
R. G. MOREIRA and J. Garayo. Biological & Agricultural Engineering, Texas A&M Univ., 310 Scoates Hall, College Station, TX 77843-2117 Vacuum frying was tested as an alternative technique to produce low oil content potato chips. The effect of oil temperature (118, 132, 144ºC) and vacuum pressure (16.661, 9.888, and 3.115 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes (shrinkage, color, and texture) was investigated. The characteristics of the vacuum-fried potato chips (3.115 kPa and 144ºC) were compared to potato chips fried under atmospheric conditions (192ºC). Vacuum frying was conducted in a modified electric pressure cooker. A dual seal vacuum pump (Welch Scientific Co., Skokie, Illinois) that can generate a vacuum up to 10 Torr was used to provide vacuum to the vessel. The potato breed used in this study was special for frying. Texture was analyzed using the force-compression method with a TA-XT2 Texture Analyzer (Texture Technologies Corporation, Scardale, NY). Color changes were evaluated using a Hunter Colorimeter (Hunter Associates Laboratory, Reston, VA). For the atmospheric frying experiments, a bench top 7.5L capacity electric-fired type fryer (Hobart model HK3-2, Hobart Corp, Troy, OH) was used. During vacuum frying, oil temperature and vacuum pressure had a significant effect on the drying and oil absorption rates of the chips. Potato chips fried at lower vacuum pressure and higher temperature had less volume shrinkage. Color was not significantly affected by the oil temperature and vacuum pressure. Hardness values increased with increasing oil temperature and decreasing vacuum levels. A faster drying and oil absorption rate was obtained during atmospheric frying. Potato chips fried under vacuum had more volume shrinkage, were slightly harder, and lighter in color than the potato chips fried under atmospheric conditions. It was concluded that vacuum frying is a process that could be a feasible alternative to produce potato chips with lower oil content and desirable color and texture.
Session 91C, Food Engineering: Food process engineering
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