naa a22 4500 510725961 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0921-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0921-7 Combination of Moderate Vacuum Frying with High Vacuum Drainage—Relationship Between Process Conditions and Oil Uptake [Elektronische Daten] [Azmil Ahmad Tarmizi, Keshavan Niranjan] This paper explores the possibility of combining moderate vacuum frying followed by post-frying high vacuum application during the oil drainage stage, with the aim to reduce oil content in potato chips. Potato slices were initially vacuum fried under two operating conditions (140°C, 20kPa and 162°C, 50.67kPa) until the moisture content reached 10 and 15% (wet basis), prior to holding the samples in the head space under high vacuum level (1.33kPa). This two-stage process was found to lower significantly the amount of oil taken up by potato chips by an amount as high as 48%, compared to drainage at the same pressure as the frying pressure. Reducing the pressure value to 1.33kPa reduced the water saturation temperature (11°C), causing the product to continuously lose moisture during the course of drainage. Continuous release of water vapour prevented the occluded surface oil from penetrating into the product structure and released it from the surface of the product. When frying and drainage occurred at the same pressure, the temperature of the product fell below the water saturation temperature soon after it was lifted out of the oil, which resulted in the oil getting sucked into the product. Thus, lowering the pressure after frying to a value well below the frying pressure is a promising method to lower oil uptake by the product. Springer Science+Business Media, LLC, 2012 Potato chips nationallicence Vacuum frying nationallicence Oil drainage at high vacuum nationallicence Oil uptake nationallicence Ahmad Tarmizi Azmil Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia aut Niranjan Keshavan Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, RG6 6AP, Reading, Berkshire, UK aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2600-2608 1935-5130 6:10<2600 2013 6 11947 https://doi.org/10.1007/s11947-012-0921-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0921-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ahmad Tarmizi Azmil Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Niranjan Keshavan Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, RG6 6AP, Reading, Berkshire, UK aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2600-2608 1935-5130 6:10<2600 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer