A novel vacuum frying technology of apple slices combined with ultrasound and microwave
The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were...
Ausführliche Beschreibung
Autor*in: |
Al Faruq, Abdulla [verfasserIn] Zhang, Min [verfasserIn] Adhikari, Benu [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2018 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Ultrasonics sonochemistry - Amsterdam [u.a.] : Elsevier Science, 1994, 52, Seite 522-529 |
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Übergeordnetes Werk: |
volume:52 ; pages:522-529 |
DOI / URN: |
10.1016/j.ultsonch.2018.12.033 |
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Katalog-ID: |
ELV00210458X |
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520 | |a The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. | ||
650 | 4 | |a Ultrasound | |
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650 | 4 | |a Combined vacuum frying technology | |
650 | 4 | |a Apple slice | |
650 | 4 | |a Color | |
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700 | 1 | |a Zhang, Min |e verfasserin |4 aut | |
700 | 1 | |a Adhikari, Benu |e verfasserin |4 aut | |
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2018 |
allfields |
10.1016/j.ultsonch.2018.12.033 doi (DE-627)ELV00210458X (ELSEVIER)S1350-4177(18)30042-7 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Al Faruq, Abdulla verfasserin aut A novel vacuum frying technology of apple slices combined with ultrasound and microwave 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. Ultrasound Microwave Combined vacuum frying technology Apple slice Color Texture Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 52, Seite 522-529 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:52 pages:522-529 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 52 522-529 |
spelling |
10.1016/j.ultsonch.2018.12.033 doi (DE-627)ELV00210458X (ELSEVIER)S1350-4177(18)30042-7 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Al Faruq, Abdulla verfasserin aut A novel vacuum frying technology of apple slices combined with ultrasound and microwave 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. Ultrasound Microwave Combined vacuum frying technology Apple slice Color Texture Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 52, Seite 522-529 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:52 pages:522-529 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 52 522-529 |
allfields_unstemmed |
10.1016/j.ultsonch.2018.12.033 doi (DE-627)ELV00210458X (ELSEVIER)S1350-4177(18)30042-7 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Al Faruq, Abdulla verfasserin aut A novel vacuum frying technology of apple slices combined with ultrasound and microwave 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. Ultrasound Microwave Combined vacuum frying technology Apple slice Color Texture Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 52, Seite 522-529 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:52 pages:522-529 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 52 522-529 |
allfieldsGer |
10.1016/j.ultsonch.2018.12.033 doi (DE-627)ELV00210458X (ELSEVIER)S1350-4177(18)30042-7 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Al Faruq, Abdulla verfasserin aut A novel vacuum frying technology of apple slices combined with ultrasound and microwave 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. Ultrasound Microwave Combined vacuum frying technology Apple slice Color Texture Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 52, Seite 522-529 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:52 pages:522-529 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 52 522-529 |
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10.1016/j.ultsonch.2018.12.033 doi (DE-627)ELV00210458X (ELSEVIER)S1350-4177(18)30042-7 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Al Faruq, Abdulla verfasserin aut A novel vacuum frying technology of apple slices combined with ultrasound and microwave 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. Ultrasound Microwave Combined vacuum frying technology Apple slice Color Texture Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 52, Seite 522-529 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:52 pages:522-529 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 52 522-529 |
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Al Faruq, Abdulla @@aut@@ Zhang, Min @@aut@@ Adhikari, Benu @@aut@@ |
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Al Faruq, Abdulla |
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Al Faruq, Abdulla ddc 540 bkl 35.00 misc Ultrasound misc Microwave misc Combined vacuum frying technology misc Apple slice misc Color misc Texture A novel vacuum frying technology of apple slices combined with ultrasound and microwave |
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540 DE-600 35.00 bkl A novel vacuum frying technology of apple slices combined with ultrasound and microwave Ultrasound Microwave Combined vacuum frying technology Apple slice Color Texture |
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ddc 540 bkl 35.00 misc Ultrasound misc Microwave misc Combined vacuum frying technology misc Apple slice misc Color misc Texture |
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ddc 540 bkl 35.00 misc Ultrasound misc Microwave misc Combined vacuum frying technology misc Apple slice misc Color misc Texture |
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A novel vacuum frying technology of apple slices combined with ultrasound and microwave |
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A novel vacuum frying technology of apple slices combined with ultrasound and microwave |
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Al Faruq, Abdulla |
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Al Faruq, Abdulla Zhang, Min Adhikari, Benu |
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Al Faruq, Abdulla |
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10.1016/j.ultsonch.2018.12.033 |
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540 |
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a novel vacuum frying technology of apple slices combined with ultrasound and microwave |
title_auth |
A novel vacuum frying technology of apple slices combined with ultrasound and microwave |
abstract |
The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. |
abstractGer |
The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. |
abstract_unstemmed |
The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods. |
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title_short |
A novel vacuum frying technology of apple slices combined with ultrasound and microwave |
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Zhang, Min Adhikari, Benu |
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up_date |
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