naa a22 4500 510725481 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1012-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1012-5 Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes [Elektronische Daten] [Vahid Karizaki, Serpil Sahin, Gulum Sumnu, Mohammad Mosavian, Alexandru Luca] The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 × 40 × 7mm) were pretreated with different osmotic solutions (15% sodium chloride and 15% sodium chloride/50% sucrose solutions) at different temperatures (25, 45, and 65°C) with and without ultrasonic waves for different treatment times. The pretreatment conditions which are OD for 90min and UAOD for 30min using 15% sodium chloride/50% sucrose solution were applied prior to frying at 170°C for 2, 4, and 6min. UAOD reduced the oil content of fried potatoes by 12.5% (db) as compared to untreated fried potatoes at the end of frying. There was no significant difference between OD and UAOD in reduction of oil uptake in fried potatoes. However, UAOD was found to have the advantage of improving the color of French fries. In addition, it shortened the pretreatment time of OD by about 67%. Cell structure of fried potato was damaged in the presence of pretreatments of OD and UAOD. Springer Science+Business Media New York, 2012 Frying nationallicence Osmotic dehydration nationallicence Potato nationallicence Ultrasound nationallicence Karizaki Vahid Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran aut Sahin Serpil Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Mosavian Mohammad Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran aut Luca Alexandru Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3554-3563 1935-5130 6:12<3554 2013 6 11947 https://doi.org/10.1007/s11947-012-1012-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1012-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Karizaki Vahid Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Mosavian Mohammad Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran aut NATIONALLICENCE 700 1- Luca Alexandru Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3554-3563 1935-5130 6:12<3554 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer