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首页> 外文期刊>Journal of Food Processing and Preservation >The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)
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The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)

机译：超声波和微波对真空炒山药物理，化学，造纹和微观结构性能的协同效应（Dioscorea Polystachya）

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摘要

Both the ultrasound and microwave are emerging technology, used for enhancement of heat and mass transfer, due to their cheap, simple, and energy saving characteristics. The combined effect of ultrasound and microwave on vacuum frying of Chinese yam at various power levels were investigated. The trends of moisture removal and oil uptake were analyzed at different power combinations of ultrasound (300 and 600 W) and microwave (1,800, 2,400, and 3,000 W). The frying time was reduced from 18 to 12 m and oil uptake was decreased by 40.29%, when ultrasound and microwave powers were increased to 600 and 3,000 W, respectively. The texture, and color were found to be improved by the proper combination of ultrasound and microwave and was better at higher power levels. Lastly, the scanning electron microscopy (SEM) analysis revealed the more disrupted and porous structure when the ultrasound and microwave powers were at higher end. Practical applications The results showed that the fried chips at higher ultrasound and microwave powers gave the best result with regard to frying process and fried product qualities, owing to the consumers demand of low-fat fried chips with better texture and color.
机译：超声波和微波都是新兴技术，用于提高热量和传质，由于它们的便宜，简单，节能特性。研究了超声波和微波对各种功率水平的山药真空煎炸的综合作用。在超声（300和600W）的不同功率组合和微波（1,800,2,400和3,000W）的不同功率组合中分析了水分去除和耐油吸收的趋势。当超声波和微波功率增加到600和3,000W时，煎炸时间从18〜12米降低40.29％，减少了40.29％。发现纹理和颜色通过超声波和微波的适当组合改善，并且在更高的功率水平上更好。最后，扫描电子显微镜（SEM）分析显示，当超声波和微波功率在较高端时显示出更破裂和多孔的结构。实际应用结果表明，在更高的超声波和微波功率下的油炸芯片在煎炸过程和油炸产品质量方面提供了最佳结果，这是由于低脂肪炸芯片具有更好的质地和颜色的消费者需求。

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  • 来源
    《Journal of Food Processing and Preservation》 |2019年第9期|e14073.1-e14073.12|共12页
  • 作者

    Chitrakar Bimal; Zhang Min; Fan Dongcui;

  • 作者单位

    Jiangnan Univ State Key Lab Food Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci & Technol Wuxi Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci & Technol Wuxi Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec Wuxi Jiangsu Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
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