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Abstract
Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30-45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.
Highlights
Deep fat frying is one of the earliest and most popular way of cooking process where the food is immersed into the hot oil (150–200 °C) at atmospheric pressure
The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries frying
Vacuum frying methods were applied to investigate the effect of frying conditions on physical, chemical and sensorial quality of French fries
Summary
Deep fat frying is one of the earliest and most popular way of cooking process where the food is immersed into the hot oil (150–200 °C) at atmospheric pressure. As a result of simultaneous heat and mass transfer during deep-fat frying chemical and physical changes in foods have occurred for instance; moisture loss, oil uptake, crust formation, starch gelatinization and color change with the Maillard reaction, oxidation, hydrolysis and polymerization of oil In addition to these changes, acrylamide was formed during deep-fat frying process.[3]. During cooking process at high temperatures.[14] Many studies in literature showed that vacuum frying of potato chips led to form less acrylamide compared to those of atmospheric pressure.[3,15,16] reduction of acrylamide in vacuum fried products is clear, the effect of vacuum on oil uptake is highly complex. A vacuum cooking equipment having frying function was developed to investigate the effect of frying conditions in terms of temperature and time on physical, chemical and sensorial properties of French fries and frying oil. While the vacuum level and cooking time were controlled by PLC system, the heater was programmed by PID control system
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