Effect of Vacuum Frying on Quality Attributes of Fruits

Fitriyono Ayustaningwarno, Matthijs Dekker, Vincenzo Fogliano, Ruud Verkerk

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.
LanguageEnglish
Pages154–164
JournalFood Engineering Reviews
Volume10
Issue number3
Early online date25 Apr 2018
DOIs
Publication statusPublished - Sep 2018

Fingerprint

Fruits
Vacuum
Blanching
Processing
Impregnation
Freezing
Chemical properties
Water content
Nutrients
Drying
Physical properties
Textures
Color
Temperature

Keywords

  • Fruit
  • Matrix
  • Phytochemicals
  • Quality attributes
  • Vacuum frying

Cite this

@article{e0ff1cd83758432e97669dbfad5bf35c,
title = "Effect of Vacuum Frying on Quality Attributes of Fruits",
abstract = "Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.",
keywords = "Fruit, Matrix, Phytochemicals, Quality attributes, Vacuum frying",
author = "Fitriyono Ayustaningwarno and Matthijs Dekker and Vincenzo Fogliano and Ruud Verkerk",
year = "2018",
month = "9",
doi = "10.1007/s12393-018-9178-x",
language = "English",
volume = "10",
pages = "154–164",
journal = "Food Engineering Reviews",
issn = "1866-7910",
publisher = "Springer Verlag",
number = "3",

}

Effect of Vacuum Frying on Quality Attributes of Fruits. / Ayustaningwarno, Fitriyono; Dekker, Matthijs; Fogliano, Vincenzo; Verkerk, Ruud.

In: Food Engineering Reviews, Vol. 10, No. 3, 09.2018, p. 154–164.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Effect of Vacuum Frying on Quality Attributes of Fruits

AU - Ayustaningwarno, Fitriyono

AU - Dekker, Matthijs

AU - Fogliano, Vincenzo

AU - Verkerk, Ruud

PY - 2018/9

Y1 - 2018/9

N2 - Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.

AB - Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.

KW - Fruit

KW - Matrix

KW - Phytochemicals

KW - Quality attributes

KW - Vacuum frying

U2 - 10.1007/s12393-018-9178-x

DO - 10.1007/s12393-018-9178-x

M3 - Article

VL - 10

SP - 154

EP - 164

JO - Food Engineering Reviews

T2 - Food Engineering Reviews

JF - Food Engineering Reviews

SN - 1866-7910

IS - 3

ER -