ULTRASES ÖN İŞLEM FREKANSI VE SÜRESİNİN PATATES CİPSLERİNİN KALİTE PARAMETRELERİ VE YAĞ İÇERİĞİ ÜZERİNE ETKİLERİ

Öz

Bu çalışmada patates cipsi üretiminde yağ emilimini azaltmak ve ürün kalitesini iyileştirmek amacıyla farklı frekans (20, 40 ve 60 kHz) ve sürelerde (10, 20 ve 30 dk) uygulanan ultrases ön işleminin etkileri incelenmiştir. Derin yağda kızartma (160 °C) sonrasında örneklerin yağ içeriği, büzülme, renk ve dokusal (sertlik, deformasyon enerjisi ve gevreklik) özellikleri değerlendirilmiştir. 20 kHz’de işlem süresinin artmasıyla yağ içeriği, alan değişimi ve sertlik özelliklerinin olumsuz yönde etkilendiği tespit edilmiştir. 40 kHz uygulamasında ise 20 dk. işlem koşulunda en düşük yağ emilimi ve alan değişimi değerleri elde edilmiştir (P<0.05), 60 kHz frekansında 20 dk. uygulanan ön işlemin ise en düşük yağ emilimini sağladığı belirlenmiştir (P<0.05). Ayrıca 60 kHz uygulamalarında ultrases işleminin büzülmeyi minimize ettiği ve aşırı termal esmerleşmeyi sınırlandırdığı tespit edilmiştir. Sonuçlar yüksek frekanslı ultrases uygulamasının yapısal kaliteyi koruyarak yağ içeriğini sınırlandıran etkin bir ön işlem alternatifi olduğunu göstermektedir.

Anahtar Kelimeler

• Patates cipsi
• derin yağda kızartma
• ultrases ön işlemi
• yağ emilimi
• tekstür
• büzülme

Teşekkür

Yazar(lar), çalışmadaki yağ analizlerinin gerçekleştirilmesi sürecindeki desteklerinden dolayı Doç. Dr. Onur Özdikicierler'e ve ön işlem uygulamalarının yürütülmesindeki yardımlarından dolayı Sahar Mirzaei'ye teşekkürlerini sunar.

EFFECTS OF ULTRASONIC PRETREATMENT FREQUENCY AND EXPOSURE TIME ON THE QUALITY PARAMETERS AND OIL CONTENT OF POTATO CHIPS

Öz

In this study, the effects of ultrasound pretreatment applied at different frequencies (20, 40, and 60 kHz) and durations (10, 20, and 30 min) were investigated to reduce oil uptake and improve potato chip quality. Following deep-fat frying (160 °C), the oil content, shrinkage, color, and textural attributes (hardness, deformation energy, and crispness) of the samples were evaluated. It was determined to increase the treatment time at 20 kHz negatively affected the oil content, area change, and hardness properties. In the 40 kHz, the lowest oil uptake and area change values were obtained at the 20 minutes condition (P<0.05), whereas at the 60 kHz for 20 minutes resulted in the lowest oil uptake (P<0.05). Furthermore, it was observed that ultrasound treatment in 60 kHz minimized shrinkage and limited excessive thermal browning. Results indicate that high-frequency ultrasound applications are an effective pretreatment alternative for restricting oil content while preserving structural quality.

Anahtar Kelimeler

• Potato chips
• deep-fat frying
• ultrasound pretreatment
• oil uptake
• texture
• shrinkage

Teşekkür

The authors gratefully acknowledge Assoc. Prof. Dr. Onur Özdikicierler for their support during the oil analyses in this study, and Sahar Mirzaei for her assistance in carrying out the pretreatment applications.

Kaynakça

1. Alikhani Chamgordani, P., Soltani Firouz, M., Omid, M., Hadidi, N., & Farshbaf Aghajani, P. (2024). Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips. Ultrasonics Sonochemistry, 103, 106779. https://doi.org/10.1016/j.ultsonch.2024.106779
2. Antunes-Rohling, A., Ciudad-Hidalgo, S., Mir-Bel, J., Raso, J., Cebrián, G., & Álvarez, I. (2018). Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes. Innovative Food Science & Emerging Technologies, 49, 158-169. https://doi.org/10.1016/j.ifset.2018.08.010
3. Bou, R., Navas, J. A., Tres, A., Codony, R., & Guardiola, F. (2012). Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers. Food Control, 27(1), 254-267. https://doi.org/10.1016/j.foodcont.2012.03.026
4. Gao, J., Su, Y., Zhu, C., Li, J., Zheng, T., & Chitrakar, B. (2021). Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment. LWT, 152, 112274. https://doi.org/10.1016/j.lwt.2021.112274
5. Hosseini, H., Ghorbani, M., Meshginfar, N., & Mahoonak, A. S. (2016). A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards. Journal of the American Oil Chemists’ Society, 93(4), 445-466. https://doi.org/10.1007/s11746-016-2791-z
6. Jaggan, M., Sun, H., Mu, T., & Blecker, C. (2022). Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries. Potato Research, 65(4), 1029-1049. https://doi.org/10.1007/s11540-022-09566-9
7. Kowalski, S. J., & Mierzwa, D. (2015). US-Assisted Convective Drying of Biological Materials. Drying Technology, 33(13), 1601-1613. https://doi.org/10.1080/07373937.2015.1026985
8. Lippi, G., Mattiuzzi, C., & Cervellin, G. (2015). Fried food consumption and ischemic heart disease. International Journal of Cardiology, 190, 210-211. https://doi.org/10.1016/j.ijcard.2015.04.178

9. Liu, C., Deng, H., Lv, M., Du, H., Li, B., Grimi, N., Liu, Y., & Chen, W. (2025). Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips. Food and Bioproducts Processing, 149, 49-57. https://doi.org/10.1016/j.fbp.2024.11.009
10. Lu, Q., Wang, N., Wang, S., Chang, H., Liu, Y., & Zhang, S. (2025). Reducing the oil absorption and improving the quality of fried potato chips by ultrasound combined with acid soaking. Journal of the Science of Food and Agriculture, 105(14), 8159-8170. https://doi.org/10.1002/jsfa.70061
11. Mohammadalinejhad, S., & Dehghannya, J. (2018). Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innovative Food Science & Emerging Technologies, 47, 493-503. https://doi.org/10.1016/j.ifset.2018.05.001
12. Moreira, R. G., Da Silva, P. F., & Zheng, T. (2021). Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. Journal of Food Process Engineering, 44(1). https://doi.org/10.1111/jfpe.13578
13. Nour, M. M., Rouf, A. S., & Allman-Farinelli, M. (2018). Exploring young adult perspectives on the use of gamification and social media in a smartphone platform for improving vegetable intake. Appetite, 120, 547-556. https://doi.org/10.1016/j.appet.2017.10.016
14. Oladejo, A. O., Ma, H., Qu, W., Zhou, C., Wu, B., Yang, X., & Onwude, D. I. (2017). Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas). Innovative Food Science & Emerging Technologies, 43, 7-17. https://doi.org/10.1016/j.ifset.2017.07.019
15. Palomino-Rincón, H., Ramos-Pacheco, B. S., Buleje Campos, D., Guzmán Gutiérrez, R. J., Yauris-Navez, E. M., & Alarcón-Quispe, E. (2025). Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips. Processes, 13(8), 2668. https://doi.org/10.3390/pr13082668
16. Qiu, L., Zhang, M., Wang, Y., & Bhandari, B. (2018). Effects of ultrasound pretreatments on the quality of fried sweet potato ( Ipomea batatas ) chips during microwave‐assisted vacuum frying. Journal of Food Process Engineering, 41(8). https://doi.org/10.1111/jfpe.12879
17. Ren, A., Cao, Z., Tang, X., Duan, Z., Duan, X., & Meng, X. (2022). Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.1037652
18. Stier, R. F. (2013). Ensuring the health and safety of fried foods. European Journal of Lipid Science and Technology, 115(8), 956-964. https://doi.org/10.1002/ejlt.201300180
19. Su, Y., Zhang, M., Zhang, W., Liu, C., & Adhikari, B. (2018). Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature. Food and Bioproducts Processing, 108, 95-104. https://doi.org/10.1016/j.fbp.2018.02.001
20. Udomkun, P., Tangsanthatkun, J., & Innawong, B. (2020). Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique. Innovative Food Science & Emerging Technologies, 59, 102271. https://doi.org/10.1016/j.ifset.2019.102271
21. Wang, Y., Wu, X., McClements, D. J., Chen, L., Miao, M., & Jin, Z. (2021). Effect of New Frying Technology on Starchy Food Quality. Foods, 10(8), 1852. https://doi.org/10.3390/foods10081852
22. Yeasmen, N., Sharma, N., Bhuiyan, Md. H. R., & Orsat, V. (2024). Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction. Food Reviews International, 40(3), 974-995. https://doi.org/10.1080/87559129.2023.2204156
23. Yildiz, A. Y., Echegaray, N., Öztekin, S., & Lorenzo, J. M. (2024). Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies. Comprehensive Reviews in Food Science and Food Safety, 23(4). https://doi.org/10.1111/1541-4337.13405
24. Zhang, J., & Fan, L. (2021). Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips. Ultrasonics Sonochemistry, 74, 105548. https://doi.org/10.1016/j.ultsonch.2021.105548
25. Zhang, J., Yu, P., Fan, L., & Sun, Y. (2021). Effects of ultrasound treatment on the starch properties and oil absorption of potato chips. Ultrasonics Sonochemistry, 70, 105347. https://doi.org/10.1016/j.ultsonch.2020.105347
26. Zhang, X., Zhang, M., & Adhikari, B. (2020). Recent developments in frying technologies applied to fresh foods. Trends in Food Science & Technology, 98, 68-81. https://doi.org/10.1016/j.tifs.2020.02.007