naa a22 4500 51072700X CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0685-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0685-5 Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage [Elektronische Daten] [Azmil Ahmad Tarmizi, Keshavan Niranjan] This paper represents a study of the transient changes occurring in temperature, and moisture and oil contents during the so called "post-frying drainage”—which is the duration for which a product is held in the head space of the fryer after it is removed from the oil. Since most of the oil adhering to the product penetrates into the structure during this period, this paper examines the effects of applying vacuum during drainage (1.33kPa) to maintain the product temperature consistently above the water saturation temperature corresponding to the prevailing pressure (11°C), which potentially eliminates water condensation and prevents the occluded surface oil from penetrating into the product structure. Draining under vacuum significantly lowers the oil content of potato chips by 38% compared to atmospheric drainage. This phenomenon can be further confirmed by confocal laser scanning microscopy (CLSM) images, which show that the boundary between the core and the crust regions is clearly visible in the case of vacuum drainage, whereas in the case of atmospheric drainage, the oil is distributed throughout the structure. Unfortunately, the same approach did not reduce the oil content of French fries—the oil content of vacuum-drained product was found similar to the product obtained by draining under atmospheric pressure. This is because the reduction in oil content only occurs when there is net moisture evaporation from the product and the evaporation rate is sufficient to force out the oil from the product; this was clearly not the case with French fries. The CLSM images show that the oil distribution in the products drained under atmospheric pressure and vacuum was similar. Springer Science+Business Media, LLC, 2011 Post-frying drainage nationallicence Vacuum drainage nationallicence Atmospheric drainage nationallicence Oil content nationallicence Confocal laser scanning microscopy (CLSM) nationallicence Ahmad Tarmizi Azmil Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, RG6 6AP, Reading, Berkshire, UK 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-Verlag 6/2(2013-02-01), 489-497 1935-5130 6:2<489 2013 6 11947 https://doi.org/10.1007/s11947-011-0685-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0685-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ahmad Tarmizi Azmil Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, RG6 6AP, Reading, Berkshire, UK 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-Verlag 6/2(2013-02-01), 489-497 1935-5130 6:2<489 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer