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- 2. Food Processing by Frying M G Ferdous Chowdhury, PhD Senior Scientific Officer Postharvest Technology Division BARI, Joydebpur, Gazipur
- 3. General information regarding food frying Factors affecting frying to process food Different types hazards during frying Different food frying techniques Research on food frying in BARI Conclusion Overview of presentation
- 4. Shallow frying A small quantity of pre-heated fat or oil in shallow pan or on a flat surface. Advantages a)Quick cooking method b)No loss of soluble nutrients c)Good colour Disadvantages a)Not easily digested b)Requires constant supervision Examples : vegetables (potatoes, onions, cauliflower)
- 5. Deep frying -Pre-heated deep oil or fat. -to modify the rapid penetration of the intense heat. -the food is placed into deep pre-heated oil/fat, fried until cooked Advantages a)Quick cooking b)No loss of soluble nutrients c)Ensures good colour Disadvantages a)Not easily digested b)Safety hazard Examples: potatoes (chips)
- 6. Deep frying -deep fat frying -food is submerged in hot fat or oil -conventional frying -a deep fryer is used -industrially, a pressure fryer/vacuum fryer -deep frying perform using oil - deep frying foods cook quickly-all sides simultaneously - as oil has a high rate of heat conduction
- 7. Oil deterioration and chemical changes -involves heating oil to temperatures in excess of 180 °C in the presence of moisture and air. -chemical reactions which may impact the quality- Oxidation Hydrolysis Isomerization polymerization Factors affecting food frying
- 8. Overheating the frying oil leads to -rancid-tasting products of oxidation -polymerization - unintended or even toxic compounds (acrylamide)
- 9. Deep-frying under vacuum helps to -to significantly reduce acrylamide formation -but this process is not widely used in the food industry due to the high investment cost involved.
- 10. Tests and indicators of excessive oil deterioration Sensory – darkening, thickening, rancid taste and unpleasant smell when heating. Testing strips –change oil depending on free fatty acids only Oil tester – measurement tool of change oil by TPM/TPC (Total polar material/compounds) Laboratory –acidity, viscosity, total polar compounds
- 11. Flammable and fires may be caused by it igniting at too high a temperature. Extinguish an oil fire with water cause an extremely dangerous condition Dry powder (baking soda, salt) or fire fighting foam. Automatic fire suppression systems using foam. Hazards
- 12. Deep frying produces large amounts of waste oil, which must be disposed of properly. Waste oil can overflow sewage systems, bind to the walls of sewage pipes, and interfere with sewage treatment. Waste oil from deep frying is increasingly being recycled and refined into biodiesel. an average home appliance deep fryer draws 2,000 watts. Environmental
- 13. Generally detrimental to its nutritional value. Absorb in their batter typically contain large amounts of fats, especially saturated fats and trans fats. Saturated and trans fats linked to a higher risk - Cancer Deep-fried foods linked to -higher cholesterol levels -obesity, -heart attacks, -diabetes. Health
- 14. Deep-fried foods cooked at certain temperatures can also contain-acrylamide, a possible carcinogen Fat degradation processes (lipid peroxidation) during deep frying results-loss of nutritional value in deep- fried foods. Reused deep fried cooking oil may-cause blood pressure elevation and vascular hypertrophy.
- 15. • Banana chips • Apple chip, • French fries • Fried chicken • Jackfruit chips • Potato chips • Deep fried pizza • Finger steaks Processed chips available in the market
- 16. Processing of potato into chips Select good quality potato Wash the potato and then peel with a knife or slicer Sliced the potato to 1.5 – 2.0 mm thickness Potato slice kept into 2% NaCl mixed water Cool the potato slice into KMS mixed (0.5 g/L) or 1% Citric acid mixed ambient water for 10 mins For removing water from chips, sieve or net will be used Blanched the potato slice at 90o C for 3-4 min
- 17. For removing water from chips, sieve or net will be used Put dry chips into deep oil for frying Use spices & salt with the fried chips Preserve fried chips in the air tight container for future use
- 18. Processing of potato into French Fry Take fresh quality potato without any defects Peel potato and sliced longitudinal axis (2.5 – 3 inch) with french fry cutter or knife (1/2 inch dia) Potato slice keep into 2% NaCl water and blanched for 3 – 4 min at 90o C Blanched potato slice keep into 0.5 g/L ambient water for 10 min Use net or sieve to remove water from chips Chips are ready for deep oil frying
- 19. Processing of banana into chips Select matured green banana finger Peel banana with SS knife or slicer Select matured green banana Peeled banana dipped into 0.05% citric acid mixed water Use slicer to slice banana as round shape (1.5 – 1.75 mm thick) or cut 5 – 6 cm longitudinal axis Sliced the banana into ½ part for longitudinal axis Banana slice dipped into citric acid/lemon juice mixed water for 5 mins
- 20. For frying banana slice dipped into deep oil Fried chips will be kept on the paper or tissue paper to absorb oil from fried chips Use spices with salt with fried chips Stored fried chips in PP packet and then will be air tight Put the slice on the sieve or net to remove water for few mins
- 21. Processing of Jackfruit into chips using Vacuum fryer Selection of semi-ripe Jackfruit bulb Washing jackfruit bulb into ambient water Peeled jackfruit with sharp SS peeler or knife Cut peeled jackfruit with longitudinally (vertically) into few pieces Slicing the bulb with uniform size for chips (3.5 x 0.5 x 0.5 cm) Sliced bulb dipped into KMS mixed water (1000 KMS) for 2- 3 mins
- 22. Vacuum fryer Packaging machine
- 23. Sliced bulb dipped into KMS mixed water (1000 KMS) Keep the slice on the sieve or net to remove water Take the chips into weir net of vacuum frying unit Put frying oil (mustard/bran oil) into vacuum tank Select deep oil frying temperature with time for chips frying Chips fry into deep frying oil After frying, remove frying unit with chips
- 24. Cooling fried chips at ambient temperature for few mins Packing chips into polyethylene/pouch packet Use Packing chips into polyethylene/pouch packet and then seal the packet Preserve chips packet at ambient temperature Deoiling the chips for 3-5 mins
- 25. Optimization of Processing Methods for Banana Fruit Chips
- 26. Materials Variety used : Unripe Meher Sagar banana Packages used Polypropylene Double polypropylene High density polypropylene Metalex foil.
- 27. Peeling Cutting into 5/6 cm long pieces Immerging in lemon water or 0.3%citric acid solution Then slicing into 1.5 mm thickness and again immersing in 0.5% citric acid solution Sieving water Frying in palm oil Flow chart After preparation of the banana chips they are stored in the packets and kept in room temperature
- 28. 0.87 0.87 3.17 3.81 0.87 2.99 3.42 4.47 3.86 3.51 2.83 2.32 2.19 2.04 1.9 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 0 2 4 6 8 Storage time in weeks % Moisture content Polypropylene High density polyethylene Metalex foil Figure 1. Moisture content of banana chips fried in edible palm oil during storage of different packaging materials. Results and Discussions
- 29. Table 1. Tasting evaluation of banana chips after storage of 8 weeks Factors Score points Treatments (Packages) High demits polyethylene (HDPS) Polypropylene (pp) packet Metalex foil packet Crispiness 1-9 7 2 8 Flavour 1-9 6 4 8 Taste 1-9 6 5 8 colour 1-9 8 7 8 overall accepts 1-9 6.75 4.5 8
- 30. Banana chips prepared by above methods and stored in metalex foil can be preserved more than 8 weeks. After opening the packets, all the chips should consumed and should not keep for further storage Conclusion
- 31. Color of fried banana chips In bulk and open Experimental packages In PP packet
- 32. a) Fried in soybean oil Treatments Storage (weeks) Initial moisture content After 2 weeks After 4 weeks After 6 weeks After 8 weeks Poly propylene 1.22% 2.42% 3.58% 3.98% 4.84% Double poly propylene 2.23% 3.33% 3.51% 4.10% HDP 2.61% 4.04% 4.37% 5.03% Metalex foil 2.76% 4.52% 4.61% 5.29% Change of moisture content of banana chips during storage
- 33. b) Fried in Palm oil Treatments Storage (weeks) Initial moisture content After 2 weeks After 4 weeks After 6 weeks After 8 weeks Poly propylene 2.29% 3.17% 4.5% 4.97% 6.2% Double poly propylene 2.41% 3.41% 4.89% 5.47% HDP 2.83% 4.22% 4.93% 5.48% Metalex foil 2.97% 4.76% 5.01% 5.71%
- 34. Conclusion Banana chips fried in palm oil can be stored up to 8 weeks in polypropylene packets. If needs to repeat the trial for further studies.
- 35. Effect of Semi-vacuum Frying Temperature and Packaging on The Quality Attributes of Chips Prepared From Jackfruit Bulbs
- 36. o Unknown commercial matured jackfruits (65-75 days) were collected from Shreepur Cotton orchard, Gazipur. o The jackfruits were washed, peeled, removed the seed from bulb and sliced length wise. o Finally, the jackfruit slices were fried in the semi-vacuum fryer machine at 95 mbar vacuum pressure of different frying temperature.
- 37. T1 = 1050 C +HDPE T2 = 1100 C +HDPE T3 = 1150 C +HDPE T4 = 1050 C +Metalex foil T5 = 1100 C +Metalex foil T6 = 1150 C +Metalex foil Treatments
- 38. Treatment Weight gain (% FW) Week 2 Week 4 Week 6 T1 0.80±0.66 1.02±0.70 1.29±0.68 T2 0.09±0.04 0.37±0.06 0.73±0.04 T3 0.15±0.06 0.43±0.04 0.72±0.08 T4 0.25±0.10 0.10±0.02 0.12±0.05 T5 0.75±0.10 0.24±0.19 0.28±0.17 T6 0.29±0.08 0.04±0.02 0.12±0.02 Weight gain (% FW) during 6 weeks storage
- 39. Treatment Lightness (L*) Week 0 Week 2 Week 4 Week 6 T1 55.73±5.27 18.39±0.88 41.37±2.61 21.99±1.34 T2 53.87±1.98 17.80±1.84 25.94±0.31 23.35±0.32 T3 39.69±1.90 22.74±3.07 55.67±0.47 34.35±2.43 T4 52.28±5.24 22.92±1.76 27.57±0.62 20.99±2.24 T5 42.71±5.94 18.70±1.19 43.60±0.32 28.82±1.95 T6 33.72±3.17 14.93±0.83 27.20±0.65 22.69±2.38 Lightness (L*) changes during storage
- 40. Treatment Chroma (C*) Week 0 Week 2 Week 4 Week 6 T1 16.95±2.39 12.32±1.29 19.04±0.81 16.00±1.98 T2 25.24±3.28 11.61±1.38 20.45±0.39 13.42±1.87 T3 21.62±1.39 11.69±0.56 22.52±1.07 21.18±2.19 T4 19.53±1.16 12.42±0.27 21.56±0.44 13.71±3.08 T5 22.45±1.49 14.44±0.31 20.05±0.32 17.87±1.52 T6 20.10±0.30 10.03±2.45 20.40±0.45 17.54±0.92 Chroma (C*) changes during storage
- 41. Treatment Hue angle (H*) Week 0 Week 2 Week 4 Week 6 T1 80.69±3.77 78.81±0.91 72.75±1.24 76.13±1.87 T2 78.73±0.45 78.64±1.04 74.28±0.45 82.51±1.25 T3 70.35±1.52 70.85±2.27 88.74±0.28 84.31±0.95 T4 79.02±4.24 81.07±0.40 78.26±0.63 73.23±2.75 T5 77.65±1.63 75.62±0.86 80.35±0.17 70.61±2.76 T6 72.28±1.74 67.32±7.61 73.69±0.15 71.30±0.26 Hue angle (H*) changes during storage
- 42. Treatment Total carotenoids (µg/100g) Week 0 Week 2 Week 4 Week 6 T1 19.07 17.11 30.53 a 23.02 a T2 19.07 18.71 20.33 b 23.29 a T3 18.60 16.93 16.58 b 17.82 b T4 21.77 21.62 16.99 b 28.23 a T5 16.42 17.10 18.15 b 26.21 a T6 18.42 16.10 16.74 b 12.76 c LS ns ns ns *** CV 19.39 18.49 19.72 9.36 Total carotenoids (µg/100g) changes during storage
- 43. Treatment Oil content (%) Week 0 Week 2 Week 4 Week 6 T1 23.83 a 22.57 a 21.80 a 20.83 a T2 19.97 b 20.87 ab 20.07 b 19.30 b T3 16.80 d 16.47 c 16.00 d 15.63 d T4 22.60 a 21.13 a 20.23 ab 19.80 ab T5 19.03 bc 19.23 b 18.30 c 17.57 c T6 18.03 cd 16.77 c 16.23 d 15.80 d LS *** *** *** *** CV 4.49 5.01 4.82 4.21 Oil content changes during storage
- 44. Treat. Mean score Color Flavor Crisp. Oiliness Over. Accep. T1 7.4 7.2 6.8 7.0 7.4 T2 7.0 6.8 7.4 7.2 7.1 T3 6.6 6.4 6.8 6.4 6.6 T4 7.2 7.0 7.4 6.2 7.2 T5 6.6 6.4 6.4 6.2 6.4 T6 6.8 6.4 6.6 6.4 6.6 Sensory evaluation by overall likability score
- 45. Vacuum fried jackfruit chips
- 46. Fried (vacuum) Jackfruit Fried (vacuum) Sweet Potato
- 47. Jackfruit slices dipped into 105o C for 10 mins frying by vegetable oil and preserved chips into HDPE performed better among treatments. The experiment will be conducted as repetition for the next year for more confirmation. Overall Conclusions