Quality attributes of vacuum fried fruits and vegetables: a review
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00403-6
Abstract: Foods, rich in oil content, have been found to be a key dietary contributor of certain chronic diseases such as cardio-vascular diseases, hypertension, cancer, etc. Therefore, the market trends are shifting towards low-fat containing foods.… read more here.
Keywords: vacuum frying; quality attributes; vacuum fried; fruits vegetables ... See more keywords
Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100753
Abstract: Abstract Sonication and microwave treatments for vacuum frying (VF) were studied to achieve the optimal frying conditions and improve the quality of fried products. Button mushrooms were used as a raw material. VF, microwave-assisted vacuum… read more here.
Keywords: vacuum frying; mushroom chips; assisted vacuum; ultrasound assisted ... See more keywords
Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2018.02.001
Abstract: Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination… read more here.
Keywords: vacuum frying; temperature; potato chips; assisted vacuum ... See more keywords
Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.
Sign Up to like & getrecommendations! Published in 2018 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2018.02.049
Abstract: The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of… read more here.
Keywords: vacuum frying; quality; ultrasound microwave; purple fleshed ... See more keywords
Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork.
Sign Up to like & getrecommendations! Published in 2025 at "Scientific reports"
DOI: 10.1038/s41598-025-29605-y
Abstract: Vacuum frying, as an advanced food processing technology, offers potential advantages in quality preservation for meat products by operating at reduced temperatures and minimizing oxidative reactions. This study systematically optimized the vacuum frying process for… read more here.
Keywords: flavor; vacuum; frying temperature; shredded pork ... See more keywords
Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil
Sign Up to like & getrecommendations! Published in 2019 at "Drying Technology"
DOI: 10.1080/07373937.2019.1702995
Abstract: Abstract Vacuum frying (VF), which combines sonication, with microwave heating was used to evaluate the quality attributes of fried mushroom chips as well as the stability of the frying oil. Frying was performed at 90 °C,… read more here.
Keywords: vacuum frying; stability frying; ultrasound; oil ... See more keywords
Effect of vacuum frying on changes in quality attributes of three varieties of maize
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Food Science and Technology"
DOI: 10.1093/ijfood/vvae039
Abstract: In this study, two vacuum frying conditions (VF) were evaluated for their impact on the chemical characteristics, acrylamide content, starch digestibility, and instrumental and sensory texture of three corn varieties (Local maize, INIAP-193, INIAP-122). In… read more here.
Keywords: effect; content; vacuum; iniap 193 ... See more keywords
Improving the texture of healthy apple snacks by combining processing and technology (high pressure and vacuum frying)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14352
Abstract: Fried snacks are highly appreciated in the consumer's diet because of their unique flavor and texture. However, it is difficult to combine fried foods with the current consumer trends toward healthier and low‐fat products. Vacuum… read more here.
Keywords: vacuum frying; whole peeled; vacuum; pressurization ... See more keywords
Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/7251584
Abstract: The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure… read more here.
Keywords: vacuum; vacuum frying; carima; colombian coastal ... See more keywords
Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091822
Abstract: The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend… read more here.
Keywords: vacuum frying; banana; processing; evaluation ... See more keywords