Journal of Scientific and Industrial Research

Open Access Open Access  Restricted Access Subscription Access

Effect of Pre-drying and Microwave-assisted Vacuum Frying on Elephant Apple


Affiliations
1 Department of Food Engineering and Technology, Central Institute of Technology (CIT), Kokrajhar 783 370, Assam, India
2 Department of Chemistry, Rajendra University, Balangir 767001, Odisha, India
3 PostHarvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh 472 001, Madhya Pradesh, India
 

Elephant apple slices were pre-dried before being microwave-fitted vacuum-fried to limit the amount of oil absorbed while maintaining the ideal quality. Elephant apple slices were initially dried at 60°C for 27.5 min to attain the MC level of 200% db, and then trials with frying were conducted using a microwave-fitted vacuum fryer. For evaluation, three frying times of 6, 4, and 2 min at power levels of 1000, 600, and 400 W were taken into consideration.The final qualities of the fresh slices and pre-dried slices were studied in terms of colour, oil absorption and hardness. The impact of oil penetration during frying indicated that drying temperature did not affect the amount of oil or moisture in the slices after they were fried. Lower oil content and rapid colour changes resulted from higher frying temperatures. Combined pre-dried and MVF may produce fried food that is crispier (lower breaking force), healthier (lower oil content), and have a better colour.

Keywords

Elephant apple slices, Microwave frying, Oil uptake, Vacuum frying
User
Notifications
Font Size

  • Nayak P K & Rayaguru K, Design, development and performance evaluation of elephant apple core cutter, J Food Sci Technol, 54(12) (2017) 4060–4066.

  • Mishra S, Rayaguru K & Nayak P K, Ultrasound Pre-treated Osmotic Dehydration of Elephant Apple (Dillenia indica) slices, J Sci Ind Res, 80(01) (2021) 17–22.

  • Krishnan K R, Rayaguru K & Nayak P K, Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and colour of elephant apple slices, Food Biosci, 36(2020)100629.

  • Nayak P K, Dash U, Rayaguru K & Krishnan K R, Physio‐chemical changes during repeated frying of cooked oil: A Review, J Food Biochem, 40(3)(2016) 371–390.

  • Parvin M N, Rahman M S, Islam M S & Rashid M A, Chemical and biological investigations of Dillenia indica Linn, Bangladesh J Pharmacol, 4(2)(2009) 122–125.

  • Kondareddy R, Natarajan S, Krishnan K R, Saikia D, Singha S & Nayak P K, Performance evaluation of modified forced convection solar dryer with energy storage unit for drying of elephant apple (Dillenia indica), J Food Process Eng, 45(1) (2022) e13934.

  • Asokapandian S, Swamy G J & Hajjul H, Deep fat frying of foods: A critical review on process and product parameters, Crit Rev Food Sci Nutr, 60(20) (2020) 3400–3413.

  • Nayak P K, Rayaguru K, & Mishra B K, Study of physical parameters of elephant apple fruit (Dillenia indica): an underutilized fruit of North-Eastern India, Int J Eng Res Technol, 5(2016) 532–535.

  • Borah P P & Nayak P K, Quality characteristics of dried jahaji banana chips after deep fat frying, Int J Agric Food Sci Technol, 4(9) (2013)901–908.

  • Nema P K & Prasad S, Effects of frying oil temperature on quality and yield of potato chips, J Food Sci Technol, 41(4)(2004) 448–450.

  • Krokida M K, Oreopoulou V, Maroulis Z B & Marinos-Kouris D, Deep fat frying of potato strips—quality issues, Dry Technol, 19(5) (2001) 879–935.

  • Dueik V & Bouchon P, Development of healthy low-fat snacks: understanding the mechanisms of quality changes 994 J SCI IND RES VOL 81 SEPTEMBER 2022 during atmospheric and vacuum frying, Food Rev Int, 27(4) (2011) 408–432.

  • Su Y, Zhang M, Zhang W, Adhikari B & Yang Z, Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips, Food Sci Technol, 73 (2016) 490–497.

  • Nayak P K, Dash U, Rayaguru K &Radhakrishnan K, Influence of elephant apple powder as an adsorbent in the regeneration of fried soybean oil: Process optimization studies, J Food Process Eng, 41(1) (2018a) e12637.

  • Nayak P K, Dash U, Radha Krishnan, K, Mishra B K &Rayaguru K, Process optimization for minimizing residual free fatty acid levels in fried mustard oil: isotherm and kinetics studies, J Food Process Eng, 40(3) (2016) e12426.

  • Quan X, Zhang M, Zhang W &Adhikari B, Effect of microwave-assisted vacuum frying on the quality of potato chips, Dry Technol, 32(15) (2014) 1812–1819.

  • Manjunatha S S, Ravi N, Negi P S, Raju P S & Bawa AS, Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (DioscoreakamoonensisKunth) strips, J Food Sci Technol, 51(11) (2014) 3061–3071.

  • Kondareddy R, Sivakumaran N, Radhakrishnan K & Nayak P K, Performance analysis of solar tunnel dryer with thermal storage and Photovoltaic system for drying star fruit, In IOP Conference Series: Earth and Environmental Science, 463(1) (2020)012138.

  • Dawange S P, Dash S K, Bal L M & Panda M K, Quality of minimally processed carrots in perforation-mediated modified-atmosphere packaging (PM-MAP), J Food Meas Charact, 10(4) (2016) 746–754.

  • Lakshmi D V N, Muthukumar P & Nayak P K, Experimental investigations on active solar dryers integrated with thermal storage for drying of black pepper, Renew Energ, 167 (2021) 728–739.

  • Lu R, Principles of solid food texture analysis, Instrumental Assessment of Food Sensory Quality, (2013) 103–128.

  • Taiwo K A & Baik O D, Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes, Food Sci Technol, 40(4) (2007) 661–668.

  • Krokida M K, Oreopoulou V & Maroulis Z B, Effect of frying conditions on shrinkage and porosity of fried potatoes, J Food Eng, 43(3) (2000) 147–154.

  • Nayak P K, Mohan C C & Radhakrishnan K, Effect of microwave pretreatment on the color degradation kinetics in mustard greens (Brassica juncea), Chem Eng Commun, 205(9) (2018b) 1261–1273.

  • Mariscal M & Bouchon P, Comparison between atmospheric and vacuum frying of apple slices, Food Chem, 107(4) (2008) 1561–1569.

  • Kumar A J, Singh R R B, Patel A A & Patil G R, Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying, Food Sci Technol, 39(7) (2006) 827–833.


Abstract Views: 90

PDF Views: 66




  • Effect of Pre-drying and Microwave-assisted Vacuum Frying on Elephant Apple

Abstract Views: 90  |  PDF Views: 66

Authors

Deepanka Saikia
Department of Food Engineering and Technology, Central Institute of Technology (CIT), Kokrajhar 783 370, Assam, India
Prakash Kumar Nayak
Department of Food Engineering and Technology, Central Institute of Technology (CIT), Kokrajhar 783 370, Assam, India
Bhuyashi Boruha
Department of Food Engineering and Technology, Central Institute of Technology (CIT), Kokrajhar 783 370, Assam, India
Keshavan Radha Krishnan
Department of Food Engineering and Technology, Central Institute of Technology (CIT), Kokrajhar 783 370, Assam, India
Uma Dash
Department of Chemistry, Rajendra University, Balangir 767001, Odisha, India
Lalit M. Bal
PostHarvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh 472 001, Madhya Pradesh, India

Abstract


Elephant apple slices were pre-dried before being microwave-fitted vacuum-fried to limit the amount of oil absorbed while maintaining the ideal quality. Elephant apple slices were initially dried at 60°C for 27.5 min to attain the MC level of 200% db, and then trials with frying were conducted using a microwave-fitted vacuum fryer. For evaluation, three frying times of 6, 4, and 2 min at power levels of 1000, 600, and 400 W were taken into consideration.The final qualities of the fresh slices and pre-dried slices were studied in terms of colour, oil absorption and hardness. The impact of oil penetration during frying indicated that drying temperature did not affect the amount of oil or moisture in the slices after they were fried. Lower oil content and rapid colour changes resulted from higher frying temperatures. Combined pre-dried and MVF may produce fried food that is crispier (lower breaking force), healthier (lower oil content), and have a better colour.

Keywords


Elephant apple slices, Microwave frying, Oil uptake, Vacuum frying

References