Abstract
The porous structure of potato slices has a significant effect on the oil absorption of fried potato chips. In this article X-ray micro-computed tomography and mercury intrusion method have been employed to analyze the potential applications of various pretreatments to modify the microstructure and reduce oil uptake of potato chips. The results showed that hot-air drying (HAP), ultrasound (UP), and ultrasound combined with hot-air drying (UHAP) pretreatments could decrease the oil uptake by 39.17%, 26.78%, and 50.62%, respectively. The pretreatment had an impact on the oil uptake behavior, as the porous structure characteristics were modified during both the pretreatment and frying processes. The pretreated slices had a decreased proportion of large and medium pores, leading to a decrease in structure oil content for the fried HAP and UHAP samples. The fried UHAP samples exhibited the lowest penetrated surface oil of all samples, which was attributed to its lowest percentage of large pores (37.26%). These results demonstrate that micro-CT techniques can be used to effectively characterize the microstructure of potato tissue, thus allowing for a quantitative assessment of how the tissue microstructure influences the oil absorption of potato chips.
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