scholarly journals Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 490-497 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Benu Adhikari ◽  
Zaixing Yang
Keyword(s):  
Potato Chips ◽  
Oil Uptake ◽  
Microwave Assisted ◽  
Vacuum Frying

Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips

2014 ◽  
Vol 32 (15) ◽  
pp. 1812-1819 ◽  
Author(s):  
Xiaojian Quan ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Benu Adhikari
Keyword(s):  
Potato Chips ◽  
Microwave Assisted ◽  
Vacuum Frying

Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying

2017 ◽  
Vol 36 (3) ◽  
pp. 294-306 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Chunquan Liu ◽  
Bhesh Bhandari
Keyword(s):  
Oil Content ◽  
Potato Chips ◽  
Microwave Assisted ◽  
Vacuum Frying

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

2018 ◽  
Vol 108 ◽  
pp. 95-104 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Chunquan Liu ◽  
Benu Adhikari
Keyword(s):  
Potato Chips ◽  
Frying Temperature ◽  
Microwave Assisted ◽  
Vacuum Frying

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

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