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1. Impact of vacuum frying on quality of potato crisps and frying oil

Author:
Vaclavik, Lukas,   et al.   ; Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Hajslova, Jana;     Show all 6 Authors
Source:
Food chemistry 2018 v.241 pp. 51-59
ISSN:
0308-8146
Subject:
Aepyceros melampus; Maillard reaction products; acrylamides; alpha-chlorohydrin; atmospheric pressure; esters; flavor; frying; frying oil; potato chips; potatoes; pyrazines; rapeseed oil; temperature
Abstract:
... This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturn ...
DOI:
10.1016/j.foodchem.2017.08.062