Deep-fat Frying Of Potato Chips Research Articles

Physicochemical Quality and Thermal Stability of Vegetable Oils during Deep-Fat Frying of Potato Chips

Background: Deep-fat frying induces organoleptic and physicochemical changes in both oils and fried products. Excessive use of frying oils accrues decomposition products with potential hazards to human health. Optimizing frying conditions and selecting the best frying oils are needed for better-fried products. Objective: This study was conducted to investigate the physicochemical changes and thermal behavior of vegetable oils (olive, canola, corn, sunflower and soybean oils) during deep-fat frying of potato chips, and determine the optimum conditions required to produce the best quality fried product. Methods: Thermal behavior, organoleptic characteristics, physicochemical properties (color index, viscosity, specific gravity, peroxide value, free fatty acids, total polar compounds), and fatty acid compositions of oils were investigated during the frying process every 8 hours up to 40 hours of heating. Results: Oils showed different quality and thermal stability. The optimum time and temperature for frying were 10 minutes and 180°C. Sensory attributes, physicochemical characteristics and fatty acid composition of oils were markedly affected by heating. Olive oil was the most stable for frying. Total polar compounds of 27% (the rejection point for frying oils) would be reached upon heating olive oil at 180°C for 114 hours. The corresponding times were 45, 43, 30 and 26 hours for canola, corn, sunflower and soybean oils, respectively. Conclusion: Olive oil showed the highest stability and produced the best-fried product, followed by canola oil. Frying time increased with extended heating, and it could be used as a good indicator of oil quality and when it should be discarded.

Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

In this research, the extraction of polyphenols from Convolvulus arvensis (CA) leaves was optimized using ethanol (80%) at plant/solvent ratios and extraction times which varied between 1/10 to 1/30 (w/v) and 20 to 120 min, respectively. The extract with the highest polyphenol content was obtained at a ratio of 1/30 and 90 min. At 120 ppm, the preceding extract in either lyophilized (LyCAE) or encapsulated (EnCAE) form was evaluated as an antioxidant during the frying process using sunflower oil in comparison to TBHQ. Frying oil quality indices including refractive index, smoke point, acid value, anisidine value, polar and polymer compounds were monitored throughout frying times. FTIR spectroscopy was used to investigate the changes in trans-fatty acids, hydroperoxides and aldehyde contents. The results showed that the phenolic extract, especially in EnCAE form, exhibited superior antioxidant activity over TBHQ, which consequently led to the utilization of this phenolic extract as an antioxidant in frying oils.

Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips.

Improvement in the frying performance of palmolein oil with NaturFORT™ TRLG 101 (TRLG 101) liquid in addition to tert-butyl hydroquinone (TBHQ) has been evaluated. Four treatment groups (Negative control, 200ppm TBHQ, 200ppm TBHQ+400ppm TRLG 101 liquid and 200ppm TBHQ+750ppm TRLG 101 liquid) were added to RBD (Refined, Bleached and Deodorized) palm olein oil which was used to produce potato chips. Frying trials were conducted for 120th frying cycles. The oil samples were analyzed for peroxide value, free fatty acid, p-anisidine value, oxidative stability index, %total polar compounds and Chroma (C*) values after every 20 frying cycles. Potato chips were analyzed for Chroma (C*) values after every 20 frying cycles. The results of oxidative stability index, total polar compounds and p-anisidine value showed that the addition of NaturFORT™ TRLG 101 liquid at 750ppm had showed significantly better performance followed by the addition of NaturFORT™ TRLG 101 liquid at 400ppm. Thus, the addition of NaturFORT™ TRLG 101 liquid as on top of TBHQ contributes to the improvement in the frying performance of palm olein oil with subject to their dosage and this could be a better solution for frying industries which would like to get extra frying cycles for their products without encountering the regulatory hurdles posed by the limitations of using such additives.

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K232 and K268), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit.

Quality and safety driven optimal operation of deep-fat frying of potato chips

Increasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as a non-linear constrained optimization problem where the objective is to compute the oil temperature profile that guarantees the desired final moisture content while minimizing final acrylamide content subject to operating constraints and the process dynamics. The process dynamics uses a multicomponent and multiphase transport model in the potato as a porous medium taken from literature. Results show that five different heating zones offer a good compromise between process duration (shorter the better) and safety in terms of lower acrylamide formation. A short, high temperature zone at the beginning with a progressive decrease in zone temperatures was found to be the optimal design. The multi-zone optimal operating conditions show significant advantages over nominal constant temperature processes, opening new avenues for optimization.

Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips

Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips

Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying

Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils during deep-fat frying of potato chips. Six frying oils, namely refined, bleached and deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1 w/w), sesame oil/canola oil (BC, 1:1 w/w) and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1 w/w/w) were considered as the independent variables. The physicochemical properties of the frying oils were significantly (p<0.05) influenced by the type and concentration of the component oil(s). Among all six frying oils, canola oil (C) generally exhibited the least chemical stability during the frying process and RBD palm olein (A) the highest.

Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave

In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g(-1) (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier puffed snack potato cubes as possible alternatives to oil-fried potato chips. The influence of drying conditions of the spouted bed microwave drying on puffing characteristics of potato cubes were studied and compared with the direct microwave and hot air drying method. Tandem combination drying of microwave-enhanced spouted bed drying (MWSB) could achieve a good expansion ratio, breaking force and rehydration ratio. The puffing characteristics of potato cubes were significantly affected (P < 0.05) by moisture content before starting microwave power in spouted bed microwave drying, by microwave (MW) power, and by the original size of potato cubes. The optimum processing parameters were the moisture content at the start of microwave power (60%), the size of potato cubes (10-12 mm), and microwave power (2-2.5 W g(-1))

Effect of deep-fat frying of potato chips and chicken on the quality of soybean oil

Effect of deep-fat frying of potato chips and chicken on the quality of soybean oil

Use of natural antioxidants in refined palm olein during repeated deep-fat frying

An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated deep-fat frying. All three antioxidants significantly ( P<0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly ( P<0.05) lowered the rate of oxidation of oil during deep-fat frying and contributed to measured sensory acceptability of fried potato chips.

Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein

A spectrophotometric-based method was developed to determine the changes in alkaline contaminant materials (ACM) of natural antioxidant-treated, refined, bleached and deodorized (RBD) palm olein during 5-day deep-fat frying of potato chips. Results showed that the ACM contents in RBD palm olein could be determined spectrophotometrically at 540 nm. Oleoresin rosemary extract, sage extract and citric acid significantly (P<.05) lowered the ACM content in oil during 5-day deep-fat frying of potato chips. A combination of 0.087% oleoresin rosemary extract, 0.072% sage extract and 0.025% citric acid was required to achieve the minimum level of ACM after 5-day frying.

ASCORBYL PALMITATE AS AN ANTIOXIDANT FOR DEEP FAT FRYING OF POTATO CHIPS IN PEANUT OIL

ABSTRACTThe antioxidative properties of ascorbyl palmitate (AP) alone and in combination with other known antioxidants were investigated during deep fat frying of potato chips in peanut oil. Their effect on the quality of the frying oil and shelf‐life of the fried product were studied. The other antioxidants tested were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG). The characteristics evaluated for the frying oil were color development, viscosity, peroxide value (PV) and polymerization of the oil during deep fat frying; AP was found to reduce these values. It also helped to prevent the degradation of the oil by retaining the unaltered triacylglycerols during the frying period. Addition of AP to the frying oil reduced the PV of the extracted fat, doubled the shelf‐life of the fried product and improved the quality of frying oil with increase in frying time. However, AP did not show any synergistic effect with other antioxidants examined.

Mass and heat transfer during deep-fat frying of potato slices —I. Rate of drying and oil uptake

The influence of oil temperature, dry matter content of potato tubers and thickness of slices on drying and oil uptake during deep-fat frying of potato chips (British: potato crisps) was investigated. Experiments were carried out on a laboratory scale at strictly isothermal frying conditions, and by using uniform slices cut from potato tubers of known weight (size) and specific gravity (dry matter content). An exponential model and a multiple linear regression model was applied successfully to describe dehydration and oil uptake, respectively. Drying may be accelerated by increasing oil temperature. A higher initial dry matter content abbreviates drying time due to the start of the process at lower moisture content. As oil uptake calculated on the weight of potato chips is controlled primarily by residence time in the frying unit, final fat content is lower at higher oil temperatures and initial dry moisture contents. Oil uptake calculated on the constant basis of wet weight of raw potato slices is correlated positively to the oil temperature, to the initial dry matter content and to the inverse of the slice thickness. This indicates that oil is deposited on the surface and does not penetrate into the centre of slices to a large extent.