Vacuum frying: An alternative to obtain high quality potato chips and fried oil

Amany, M. M. Basuny¹, Shaker, M. Arafat², Azza, A. A. Ahmed²

¹Food Science & Nutrition Department, Faculty of Agricultural Science and Foods, King Faisal University, Saudi Arabia.

²Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Corresponding authors Email: dramany_basuny@yahoo.com,  dr_shakerarafat@yahoo.com

Accepted 14 May 2012

Abstract

The purpose of this work was to study the effect of different frying process (atmospheric and vacuum) on some physical and sensory properties of potato chips and to evaluate frying oil quality. In six consecutive days, sunflower oil was fried under atmospheric condition (at 180˚C± 5˚C and vacuum frying (at 120˚C, 5.37kpa absolute pressure) for 20 min each hour in a 4 hour shift. Physical properties (oil uptake and moisture content), Organoleptic tests were performed on fried potato chips and quality limits (acid value, peroxide value, polar content, polymer content and oxidized fatty acids) of the sunflower oil samples were measured. The results of this study suggest that vacuum frying at 120˚C under pressure of 5.37kpa night produce potato chips with acceptable quality and improved quality of frying oil.

Keywords: Vacuum frying oil uptake, sensory properties, oxidative stability.