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Effect of Vacuum Frying on Food and Frying Oil Quality

Year 2016, Volume: 14 Issue: 1, 43 - 53, 01.03.2016

Abstract

Frying generally leads to losses in nutritional value of foods, the production of foods with high-fat content, darkening in color prior to complete cooking process and rapid reduction of frying oil quality because of high temperatures 150200°C and the presence of oxygen. Vacuum frying process can be used to eliminate these undesirable changes in both food and oil quality. Vacuum frying, a frying process at low temperature and pressure, ensures to obtain fried foods with superior quality, and also increases the frying time of oil. Due to the positive effects of vacuum frying, many vacuum frying equipments of laboratory, pilot, and industry scales have been recently production. In this study, vacuum frying process is defined and vacuum frying equipments and the effect of vacuum frying on food and oil quality are reviewed

References

  • [1] Farkas, B.E., Singh, R.P., Rurnsey T. R., 1995. Modelling heat and mass transfer in immersion frying model development. Journal of Food Engineering 29: 227-248.
  • [2] Moreira, R.G., Palau, J., Sin, X., 1995. Simultaneous heat and mass transfer during the deep fat frying of tortilla chips. Journal of Food Process Engineering 18: 307–320.
  • [3] Varela, G., 1988. Current facts about the frying of food. Frying of food: Principles, changes, new approaches, In Varela, Bender and Morton (Eds.), Chichester: Ellis Horwood.
  • [4] Yılmaz, E., 2009. Bazı bitkisel yağların derin-yağda kızartma performanslarının ve bunlara uygulanan adsorban tedavisinin etkenliğinin araştırılması, Tübitak Projesi, Proje No: 108O565.
  • [5] Moreira, R.G., Castell-Perez, M.E., Barrufet, M.A., 1999. Deep Fat Frying: Fundamentals and Applications, Aspen Publishers, Gaithersburg, MD, USA.
  • [6] Choe, E., Min, D.B., 2007. Chemistry of deep-fat frying oils. Journal of Food Science 72(5): 77-86.
  • [7] Cahill, L.E., Pan, A., Chiuve, S.E., Sun, Q., Willett, W.C., Hu, F.B., 2014. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men. The American Journal of Clinical Nutrition 100(2): 667-675.
  • [8] Sayon-Orea, C., Bes-Rastrollo, M., Gea, A., Zazpe, I., Basterra-Gortari, F.J., Martinez-Gonzalez, M.A., 2014. Reported fried food consumption and the incidence of hypertension in a mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project. British Journal of Nutrition 112(06): 984-991.
  • [9] Stott-Miller, M., Neuhouser, M.L., Stanford, J.L., 2013. Consumption of deep-fried foods and risk of prostate cancer. The Prostate 73(9): 960-969.
  • [10] Moreira, R.G., 2014. Vacuum frying versus conventional frying – An overview. European Journal of Lipid Science Technology 116: 723–734.
  • [11] Ziaiifar, A.M., Achir, N., Courtois, F., Trezzani, I. and Trystram, G., 2008. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology 43:1410–142.
  • [12] Dueik, V., Robert, P., Bouchon, P., 2010. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry 119: 1143–1149.
  • [13] Diamante, L.M., Shi, S., Hellmann, A., Busch, J., 2015. Vacuum frying foods: products, process and optimization. International Food Research Journal 22(1): 15-22.
  • [14] Mariscal, M., Bouchon, P., 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry 107: 1561–1569.
  • [15] Troncoso, E., Pedreschi, F., Zuniga, R. N., 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT - Food Science and Technology 42: 187–195.
  • [16] Crosa, M.J., Skerl, V., Cadenazzi, M., Olazábal, L., Silva, R., Suburú, G., Torres, M., 2014. Changes produced in oils during vacuum and traditional frying of potato chips. Food Chemistry 146: 603– 607.
  • [17] Pandey, A., Moreira, R. G., 2012. Batch vacuum fryıng system analysıs for potato chıps. Journal of Food Process Engineering 35: 863–873.
  • [18] Mir-Bel, J., Oria, R., Salvador, M.L., 2009. Influence of the vacuum break conditions on oil uptake during potato post-frying cooling. Journal of Food Engineering 95: 416–422.
  • [19] Mir-Bel, J., Oria, R., Salvador, M. L., 2013. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying. International Journal of Food Science and Technology 48: 2042–2049.
  • [20] Garayo, J., Moreira, R., 2002. Vacuum frying of potato chips. Journal of Food Engineering 55: 181– 191.
  • [21] Sobukola, O.P., Dueik, V., Bouchon, P., 2013. Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks. Food Bioprocess Technology 6: 2010– 2017.
  • [22] Tarmizi, A.H.A., Niranjan, K., 2013. Combination of moderate vacuum frying with high vacuum drainage-relationship between process conditions and oil uptake. Food Bioprocess Technology 6: 2600–2608
  • [23] Da Silva, P.F., Moreira, R.G., 2008. Vacuum frying of high-quality fruit and vegetable based snacks. LWT Food Science and Technology 41: 1758- 1767.
  • [24] Dueik, V., Bouchon, P., 2011. Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric and vacuum frying. Food Reviews International 27(4): 408-432.
  • [25] Granda, C., Moreira, R.G., Tichy, S.E., 2004. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. Journal of Food Science 69: 405–411.
  • [26] Andrés-Bello, A., García-Segovia, P., MartínezMonzó, J., 2011. Vacuum frying: An alternative to obtain high-quality dried products. Food Engineering Reviews 3:63–78.
  • [27] Fan, L.P., Zhang, M., Mujumdar, A.S., 2010. Vacuum frying technology. Innovation in food engineering, In: Passos M.L., Ribeiro C.P. (eds), New techniques and products, CRC Press, Boca Raton.
  • [28] Aladedunye, F., Przybylski, R., 2009. Protecting oil during frying: A comparative study. European Journal of Lipid Science and Technology 111(9): 893–901.
  • [29] Andrés-Bello, A., García-Segovia, P., MartínezMonzó, J., 2010. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets. Innovative Food Science and Emerging Technologies 11: 630-633.
  • [30] Garcia-Segoiva, P., Andres-Bello, A., MartinezMonzo, J., 2007. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis). Journal of Food Engineering 80: 813–821.
  • [31] Garcia-Segoiva, P., Andres-Bello, A., MartinezMonzo, J., 2008. Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. Journal of Food Engineering 88: 28–35.
  • [32] Iborra-Bernad, C., Philippon, D., Garcia-Segovia, P., Martinez-Monzo, J., 2013. Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT - Food Science and Technology 51: 507-513.
  • [33] Iborra-Bernad, C., Tarrega, A., Garcia-Segovia, P., Martinez-Monzo, J., 2013. Comparison of vacuum treatments and traditional cooking using ınstrumental and sensory analysis. Food Analytical Methods 7: 400-408.
  • [34] Teruel, M.R., García-Segovia, P., Martínez-Monzó, J., Linares, M.B., Garrido, M.D., 2014. Use of vacuum-frying in chicken nugget processing. Innovative Food Science and Emerging Technologies 26: 482-489.
  • [35] Perez-Tinoco, M.R., Perez, A., Salgado-Cervantes, M., Reynes, M., Vaillant, F., 2008. Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips. Journal of the Science of Food and Agriculture 88: 945–953.
  • [36] Moreira, R.G., Da Silva, P.F., Gomes, C., 2009. The effect of a deoiling mechanism on the production of high quality vacuum fried potato chips. Journal of Food Engineering 92: 297–304.
  • [37] Anonymous, 2016. I-Tung Machinery Industry. http://www.taiwanagriculture.org/itung/itungpro.html Accessed 02.01.2016.
  • [38] Anonymous, 2016. Apple & Snack Company. http://www.net24.ne.jp/~applesnack/e/Vacuumfryer /vacuumfryer.htm Accessed 02.01.2016.
  • [39] Anonymous, 2016c. Flo-Mech. http://www.flomech.com/p/vacuum.frying Accessed 02.01.2016.
  • [40] Farinu, A., Baik, O., 2005. Deep fat frying of foodstransport phenomena. Food Reviews International 21: 389–410.
  • [41] Krokida, M.K., Oreopoulou, V., Maroulis, Z.B., Marinos-Kouris, D., 2001. Effect of osmotic dehydration pretreatment on quality of French fries. Journal of Food Engineering 49: 339–345.
  • [42] Dobarganes, M.C., Marquez-Ruiz, G., Velasco, J., 2000. Interactions between fat and food during deep frying. European Journal of Lipid Science and Technology 102: 521–28.
  • [43] Bouchon, P., Aguilera, J.M., 2001. Microstructural analysis of frying potatoes. International Journal of Food Science and Technology 36: 669–676.
  • [44] Nunes, Y., Moreıra, R.G., 2009. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips. Journal of Food Science 74(7): 355-362.
  • [45] Yamsaengsung, R., Ariyapuchai, T., Prasertsit, K., 2011. Effects of vacuum frying on structural changes of bananas. Journal of Food Engineering 106; 298–305.
  • [46] Dueik, V., Moreno, M.C., Bouchon, P., 2012. Microstructural approach to understand oil absorption during vacuum and atmospheric frying. Journal of Food Engineering 111: 528–536.
  • [47] Fang, Z., Wu, D., Yü, D., Ye, X., Liu, D., Chen, J., 2011. Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chemistry 128: 943–948.
  • [48] Pan, G., Ji, H., Liu, S., He, X., 2015. Vacuum frying of breaded shrimps. LWT - Food Science and Technology 62: 734-739.
  • [49] Moreira, R. G., Sun, X., Chen, Y., 1997. Factors affecting oil uptake in tortilla chips in deep‐fat frying. Journal of Food Engineering 31: 485–498.
  • [50] Gamble, M.H., Rice, P., 1987. Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture. International Journal of Food Science and Technology 22: 535–548.
  • [51] Paul, S., Mittal, G.S., 1997. Regulating the use of degraded oil ⁄ fat in deep-fat ⁄ oil food frying. Critical Review on Food Sciences and Nutrition 37: 635– 662.
  • [52] Yamsaengsung, R., Moreira, R.G., 2002. Modeling the transport phenomena and structural changes during deep fat frying: Part I: Model development. Journal of Food Engineering 53: 1–10.
  • [53] Moyano, P.C., Pedreschi, F., 2006. Kinetics of oil uptake during frying of potato slices: effect of pretreatments. LWT – Food Science and Technology 39: 285–291.
  • [54] Rojas, J., Avallone, S., Brat, P., Trystram, G., Bohuon, P., 2006. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders. International Journal of Food Sciences and Nutrition 57: 123–136.
  • [55] Blumenthal, M.M., Stier, R.F., 1991. Optimization of deep-fat frying operations. Trends in Food Science and Technology 2: 144– 148.
  • [56] Velasco, J., Marmesat, S., Dobarganes, C., 2008. Chemistry of frying. In: Sahin S, Summu SG (eds), Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 33–56.
  • [57] Marquez, G., Anon, M.C., 1986. Influence of reducing sugars and amino acid in the color development of fried potatoes. Journal of Food Science 51: 157–160.
  • [58] Gao, J., Liang, Y., 1999. Study on vacuum frying sweet potato chips. Science Technology Food In China 20: 30–33.
  • [59] Fan, L., Zhang, M., Mujumdar, A., 2005. Vacuum frying of carrot chips. Dry Technology 23: 645–656.
  • [60] Shirsat, S.G., Thomas, P., 1998. Effect of irradiation and cooking methods on ascorbic acid levels of four potato cultivars. Journal of Food Science Technology Mysore 35(6):509–514.
  • [61] Karagöz, A., 2009. Akrilamid ve Gıdalarda Bulunuşu. TAF Prev Med Bull, 8(2): 187-192.
  • [62] Stadler, R., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P., Robert, M., Riediker, S., 2002. Acrylamide from Maillard reaction products. Nature 419:448– 449.
  • [63] Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Tornqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50:4998–5006.
  • [64] Granda, C., Moreira, R.G., 2005. Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering 28: 478–493.
  • [65] Dana, D., Saguy, I.S., 2001. Frying of nutritious food: Obstacles and feasibility. Food Science and Technology Research 7(4): 265–279.
  • [66] Aladedunye, F., Przybylski, R., 2009. Protecting oil during frying: A comparative study. European Journal of Lipid Science and Technology 111(9): 893–901.

Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi

Year 2016, Volume: 14 Issue: 1, 43 - 53, 01.03.2016

Abstract

Kızartma işlemi genellikle atmosferik basınçta yüksek sıcaklıklarda 150-200°C ve oksijen varlığında gerçekleşmesi nedeniyle gıdanın besin değerinde kayıplara, yüksek yağ içerikli gıdaların elde edilmesine, pişme işlemi tam gerçekleşmeden renkte kararmalara ve kızartma yağında hızlı kalite kayıplarına sebep olmaktadır. Bu sorunların giderilmesi için yapılan çalışmalarda vakum kızartma işlemini öne çıkmaktadır. Vakum kızartma, kızartma işleminin düşük sıcaklık ve basınç değerlerinde gerçekleştirilmesi sağlayarak daha yüksek kalitede kızartılmış gıdaların elde edilmesini sağlarken aynı zamanda kızartma yağının kullanım süresini de artırmaktadır. Bu olumlu etkileri nedeniyle vakum kızartma işleminin gerçekleştirilmesi için laboratuar, pilot ve sanayi ölçekli birçok cihaz üretilmiştir. Bu derlemede, vakum kızartma işlemi tanımlanarak bu amaç için geliştirilen sistemler ile vakum kızartmanın gıda ve yağ kalitesine etkisi hakkında bilgi sunulmaktadır

References

  • [1] Farkas, B.E., Singh, R.P., Rurnsey T. R., 1995. Modelling heat and mass transfer in immersion frying model development. Journal of Food Engineering 29: 227-248.
  • [2] Moreira, R.G., Palau, J., Sin, X., 1995. Simultaneous heat and mass transfer during the deep fat frying of tortilla chips. Journal of Food Process Engineering 18: 307–320.
  • [3] Varela, G., 1988. Current facts about the frying of food. Frying of food: Principles, changes, new approaches, In Varela, Bender and Morton (Eds.), Chichester: Ellis Horwood.
  • [4] Yılmaz, E., 2009. Bazı bitkisel yağların derin-yağda kızartma performanslarının ve bunlara uygulanan adsorban tedavisinin etkenliğinin araştırılması, Tübitak Projesi, Proje No: 108O565.
  • [5] Moreira, R.G., Castell-Perez, M.E., Barrufet, M.A., 1999. Deep Fat Frying: Fundamentals and Applications, Aspen Publishers, Gaithersburg, MD, USA.
  • [6] Choe, E., Min, D.B., 2007. Chemistry of deep-fat frying oils. Journal of Food Science 72(5): 77-86.
  • [7] Cahill, L.E., Pan, A., Chiuve, S.E., Sun, Q., Willett, W.C., Hu, F.B., 2014. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men. The American Journal of Clinical Nutrition 100(2): 667-675.
  • [8] Sayon-Orea, C., Bes-Rastrollo, M., Gea, A., Zazpe, I., Basterra-Gortari, F.J., Martinez-Gonzalez, M.A., 2014. Reported fried food consumption and the incidence of hypertension in a mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project. British Journal of Nutrition 112(06): 984-991.
  • [9] Stott-Miller, M., Neuhouser, M.L., Stanford, J.L., 2013. Consumption of deep-fried foods and risk of prostate cancer. The Prostate 73(9): 960-969.
  • [10] Moreira, R.G., 2014. Vacuum frying versus conventional frying – An overview. European Journal of Lipid Science Technology 116: 723–734.
  • [11] Ziaiifar, A.M., Achir, N., Courtois, F., Trezzani, I. and Trystram, G., 2008. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology 43:1410–142.
  • [12] Dueik, V., Robert, P., Bouchon, P., 2010. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry 119: 1143–1149.
  • [13] Diamante, L.M., Shi, S., Hellmann, A., Busch, J., 2015. Vacuum frying foods: products, process and optimization. International Food Research Journal 22(1): 15-22.
  • [14] Mariscal, M., Bouchon, P., 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry 107: 1561–1569.
  • [15] Troncoso, E., Pedreschi, F., Zuniga, R. N., 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT - Food Science and Technology 42: 187–195.
  • [16] Crosa, M.J., Skerl, V., Cadenazzi, M., Olazábal, L., Silva, R., Suburú, G., Torres, M., 2014. Changes produced in oils during vacuum and traditional frying of potato chips. Food Chemistry 146: 603– 607.
  • [17] Pandey, A., Moreira, R. G., 2012. Batch vacuum fryıng system analysıs for potato chıps. Journal of Food Process Engineering 35: 863–873.
  • [18] Mir-Bel, J., Oria, R., Salvador, M.L., 2009. Influence of the vacuum break conditions on oil uptake during potato post-frying cooling. Journal of Food Engineering 95: 416–422.
  • [19] Mir-Bel, J., Oria, R., Salvador, M. L., 2013. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying. International Journal of Food Science and Technology 48: 2042–2049.
  • [20] Garayo, J., Moreira, R., 2002. Vacuum frying of potato chips. Journal of Food Engineering 55: 181– 191.
  • [21] Sobukola, O.P., Dueik, V., Bouchon, P., 2013. Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks. Food Bioprocess Technology 6: 2010– 2017.
  • [22] Tarmizi, A.H.A., Niranjan, K., 2013. Combination of moderate vacuum frying with high vacuum drainage-relationship between process conditions and oil uptake. Food Bioprocess Technology 6: 2600–2608
  • [23] Da Silva, P.F., Moreira, R.G., 2008. Vacuum frying of high-quality fruit and vegetable based snacks. LWT Food Science and Technology 41: 1758- 1767.
  • [24] Dueik, V., Bouchon, P., 2011. Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric and vacuum frying. Food Reviews International 27(4): 408-432.
  • [25] Granda, C., Moreira, R.G., Tichy, S.E., 2004. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. Journal of Food Science 69: 405–411.
  • [26] Andrés-Bello, A., García-Segovia, P., MartínezMonzó, J., 2011. Vacuum frying: An alternative to obtain high-quality dried products. Food Engineering Reviews 3:63–78.
  • [27] Fan, L.P., Zhang, M., Mujumdar, A.S., 2010. Vacuum frying technology. Innovation in food engineering, In: Passos M.L., Ribeiro C.P. (eds), New techniques and products, CRC Press, Boca Raton.
  • [28] Aladedunye, F., Przybylski, R., 2009. Protecting oil during frying: A comparative study. European Journal of Lipid Science and Technology 111(9): 893–901.
  • [29] Andrés-Bello, A., García-Segovia, P., MartínezMonzó, J., 2010. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets. Innovative Food Science and Emerging Technologies 11: 630-633.
  • [30] Garcia-Segoiva, P., Andres-Bello, A., MartinezMonzo, J., 2007. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis). Journal of Food Engineering 80: 813–821.
  • [31] Garcia-Segoiva, P., Andres-Bello, A., MartinezMonzo, J., 2008. Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. Journal of Food Engineering 88: 28–35.
  • [32] Iborra-Bernad, C., Philippon, D., Garcia-Segovia, P., Martinez-Monzo, J., 2013. Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT - Food Science and Technology 51: 507-513.
  • [33] Iborra-Bernad, C., Tarrega, A., Garcia-Segovia, P., Martinez-Monzo, J., 2013. Comparison of vacuum treatments and traditional cooking using ınstrumental and sensory analysis. Food Analytical Methods 7: 400-408.
  • [34] Teruel, M.R., García-Segovia, P., Martínez-Monzó, J., Linares, M.B., Garrido, M.D., 2014. Use of vacuum-frying in chicken nugget processing. Innovative Food Science and Emerging Technologies 26: 482-489.
  • [35] Perez-Tinoco, M.R., Perez, A., Salgado-Cervantes, M., Reynes, M., Vaillant, F., 2008. Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips. Journal of the Science of Food and Agriculture 88: 945–953.
  • [36] Moreira, R.G., Da Silva, P.F., Gomes, C., 2009. The effect of a deoiling mechanism on the production of high quality vacuum fried potato chips. Journal of Food Engineering 92: 297–304.
  • [37] Anonymous, 2016. I-Tung Machinery Industry. http://www.taiwanagriculture.org/itung/itungpro.html Accessed 02.01.2016.
  • [38] Anonymous, 2016. Apple & Snack Company. http://www.net24.ne.jp/~applesnack/e/Vacuumfryer /vacuumfryer.htm Accessed 02.01.2016.
  • [39] Anonymous, 2016c. Flo-Mech. http://www.flomech.com/p/vacuum.frying Accessed 02.01.2016.
  • [40] Farinu, A., Baik, O., 2005. Deep fat frying of foodstransport phenomena. Food Reviews International 21: 389–410.
  • [41] Krokida, M.K., Oreopoulou, V., Maroulis, Z.B., Marinos-Kouris, D., 2001. Effect of osmotic dehydration pretreatment on quality of French fries. Journal of Food Engineering 49: 339–345.
  • [42] Dobarganes, M.C., Marquez-Ruiz, G., Velasco, J., 2000. Interactions between fat and food during deep frying. European Journal of Lipid Science and Technology 102: 521–28.
  • [43] Bouchon, P., Aguilera, J.M., 2001. Microstructural analysis of frying potatoes. International Journal of Food Science and Technology 36: 669–676.
  • [44] Nunes, Y., Moreıra, R.G., 2009. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips. Journal of Food Science 74(7): 355-362.
  • [45] Yamsaengsung, R., Ariyapuchai, T., Prasertsit, K., 2011. Effects of vacuum frying on structural changes of bananas. Journal of Food Engineering 106; 298–305.
  • [46] Dueik, V., Moreno, M.C., Bouchon, P., 2012. Microstructural approach to understand oil absorption during vacuum and atmospheric frying. Journal of Food Engineering 111: 528–536.
  • [47] Fang, Z., Wu, D., Yü, D., Ye, X., Liu, D., Chen, J., 2011. Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chemistry 128: 943–948.
  • [48] Pan, G., Ji, H., Liu, S., He, X., 2015. Vacuum frying of breaded shrimps. LWT - Food Science and Technology 62: 734-739.
  • [49] Moreira, R. G., Sun, X., Chen, Y., 1997. Factors affecting oil uptake in tortilla chips in deep‐fat frying. Journal of Food Engineering 31: 485–498.
  • [50] Gamble, M.H., Rice, P., 1987. Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture. International Journal of Food Science and Technology 22: 535–548.
  • [51] Paul, S., Mittal, G.S., 1997. Regulating the use of degraded oil ⁄ fat in deep-fat ⁄ oil food frying. Critical Review on Food Sciences and Nutrition 37: 635– 662.
  • [52] Yamsaengsung, R., Moreira, R.G., 2002. Modeling the transport phenomena and structural changes during deep fat frying: Part I: Model development. Journal of Food Engineering 53: 1–10.
  • [53] Moyano, P.C., Pedreschi, F., 2006. Kinetics of oil uptake during frying of potato slices: effect of pretreatments. LWT – Food Science and Technology 39: 285–291.
  • [54] Rojas, J., Avallone, S., Brat, P., Trystram, G., Bohuon, P., 2006. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders. International Journal of Food Sciences and Nutrition 57: 123–136.
  • [55] Blumenthal, M.M., Stier, R.F., 1991. Optimization of deep-fat frying operations. Trends in Food Science and Technology 2: 144– 148.
  • [56] Velasco, J., Marmesat, S., Dobarganes, C., 2008. Chemistry of frying. In: Sahin S, Summu SG (eds), Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 33–56.
  • [57] Marquez, G., Anon, M.C., 1986. Influence of reducing sugars and amino acid in the color development of fried potatoes. Journal of Food Science 51: 157–160.
  • [58] Gao, J., Liang, Y., 1999. Study on vacuum frying sweet potato chips. Science Technology Food In China 20: 30–33.
  • [59] Fan, L., Zhang, M., Mujumdar, A., 2005. Vacuum frying of carrot chips. Dry Technology 23: 645–656.
  • [60] Shirsat, S.G., Thomas, P., 1998. Effect of irradiation and cooking methods on ascorbic acid levels of four potato cultivars. Journal of Food Science Technology Mysore 35(6):509–514.
  • [61] Karagöz, A., 2009. Akrilamid ve Gıdalarda Bulunuşu. TAF Prev Med Bull, 8(2): 187-192.
  • [62] Stadler, R., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P., Robert, M., Riediker, S., 2002. Acrylamide from Maillard reaction products. Nature 419:448– 449.
  • [63] Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Tornqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50:4998–5006.
  • [64] Granda, C., Moreira, R.G., 2005. Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering 28: 478–493.
  • [65] Dana, D., Saguy, I.S., 2001. Frying of nutritious food: Obstacles and feasibility. Food Science and Technology Research 7(4): 265–279.
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There are 66 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Esra Devseren This is me

Dilara Tomruk This is me

Mehmet Koç This is me

Figen Kaymak-ertekin This is me

Publication Date March 1, 2016
Published in Issue Year 2016 Volume: 14 Issue: 1

Cite

APA Devseren, E., Tomruk, D., Koç, M., Kaymak-ertekin, F. (2016). Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi. Akademik Gıda, 14(1), 43-53.
AMA Devseren E, Tomruk D, Koç M, Kaymak-ertekin F. Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi. Akademik Gıda. March 2016;14(1):43-53.
Chicago Devseren, Esra, Dilara Tomruk, Mehmet Koç, and Figen Kaymak-ertekin. “Vakum Altında Kızartma İşleminin Gıda Ve Kızartma Yağı Kalitesi Üzerine Etkisi”. Akademik Gıda 14, no. 1 (March 2016): 43-53.
EndNote Devseren E, Tomruk D, Koç M, Kaymak-ertekin F (March 1, 2016) Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi. Akademik Gıda 14 1 43–53.
IEEE E. Devseren, D. Tomruk, M. Koç, and F. Kaymak-ertekin, “Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi”, Akademik Gıda, vol. 14, no. 1, pp. 43–53, 2016.
ISNAD Devseren, Esra et al. “Vakum Altında Kızartma İşleminin Gıda Ve Kızartma Yağı Kalitesi Üzerine Etkisi”. Akademik Gıda 14/1 (March 2016), 43-53.
JAMA Devseren E, Tomruk D, Koç M, Kaymak-ertekin F. Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi. Akademik Gıda. 2016;14:43–53.
MLA Devseren, Esra et al. “Vakum Altında Kızartma İşleminin Gıda Ve Kızartma Yağı Kalitesi Üzerine Etkisi”. Akademik Gıda, vol. 14, no. 1, 2016, pp. 43-53.
Vancouver Devseren E, Tomruk D, Koç M, Kaymak-ertekin F. Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi. Akademik Gıda. 2016;14(1):43-5.

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