State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China; Yangzhou Sanhe & Simei Pickles CO., LTD, Yangzhou, Jiangsu 225000, China.
Ultrason Sonochem. 2021 Jan;70:105347. doi: 10.1016/j.ultsonch.2020.105347. Epub 2020 Sep 13.
As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteristics, and the oil absorption of potato slices. Ultrasound probe set with two power (360 W and 600 W) at the frequency of 20 kHz for 60 min was applied to perform the pretreatments. The results showed that ultrasound pretreatment led to the surface erosion of starch granules and higher power made the structure of starch disorganized. Moreover, the fraction of bound water and immobilized water were changed after ultrasonic pretreatment. Pores with the minor diameters (0.4-3 μm and 7-12 μm) were formed after ultrasound pretreatment. The penetrated surface oil (PSO) content, and structure oil (STO) content were reduced by 27.31% and 22.25% respectively with lower power ultrasound pretreatment. As the ultrasound power increased, the surface oil (SO) content and PSO content increased by 25.34% and 12.89% respectively, while STO content decreased by 38.05%. By using ultrasonic prior to frying, the quality of potato chips has been greatly improved.
作为一种非热加工方法，超声处理在降低油炸食品的吸油率方面显示出巨大的潜力。本研究旨在评估超声预处理对土豆片淀粉性质、水分状态、孔隙特征和吸油率的影响。采用频率为 20 kHz、功率为 360 W 和 600 W 的超声探头，对样品进行 60 min 的预处理。结果表明，超声预处理导致淀粉颗粒表面侵蚀，较高的功率使淀粉结构变得无序。此外，超声预处理后结合水和固定水的比例发生了变化。超声预处理后形成了较小直径（0.4-3μm 和 7-12μm）的孔隙。较低功率的超声预处理可使穿透表面油（PSO）含量和结构油（STO）含量分别降低 27.31%和 22.25%。随着超声功率的增加，表面油（SO）含量和 PSO 含量分别增加了 25.34%和 12.89%，而 STO 含量下降了 38.05%。通过在油炸前使用超声处理，可以大大改善薯片的质量。
