Abstract
Presently, the effectiveness of combined ultrasonic and ethanol (US + ethanol) pre-treatment was evaluated with an aim to reduce the oil uptake and enhance the frying efficiency of deep-fried apple slices. The US + ethanol pre-treatment was conducted by immersing apple slices in 95% ethanol and ultrasonic treatment (40 kHz, 300 W) for 30 min. Results revealed that the permeability of cells was greatly increased and the mass transfer during the pre-treatment was significantly enhanced by the US + ethanol pre-treatment. Subsequently, the heat transfer and moisture loss kinetics of fried apple slices were significantly improved by the US + ethanol pre-treatment. The oil uptake was achieved the lowest value and reduced by 34.5% and 28.2% in the fried samples pre-treated by 95% ethanol and US + ethanol, respectively, compared with the untreated samples (60.5 g/100 g db). The appearance, total phenolic and flavonoid contents in fried apple slices were also improved by the US + ethanol pre-treatment. The morphology observation revealed that the US + ethanol pre-treatment induced a denser and smoother surface and more micron-sized pores on the crust of fried apple slices. Conclusively, the US + ethanol pre-treatment would be a promising method for the reduction of oil uptake in fried fruits and vegetables with an enhanced frying efficiency.
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