We investigated the applicability of microwave-assisted vacuum frying in producing potato
chips. Three microwave power levels (600, 800, 1000 W) were used for frying times of up to …

The objective of this study was to investigate the effect of low temperature on the microwave-
assisted vacuum frying of potato chips. A newly built, in-house, microwave-assisted frying …

The effects of vacuum microwave predrying and vacuum frying conditions on the quality of
vacuum-fried potato chips were studied. Both the moisture content and oil content of potato …

The objective of this study was to evaluate the ability of microwave-assisted frying (MVF)
technology to reduce the oil uptake and improve quality attributes of fried potato chips …

The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and
tested as a novel frying technique for potato chips at low frying temperature in this work. The …

The effects of vacuum microwave predrying on the quality of vacuum-fried potato chips were
studied. The results showed that vacuum microwave predrying had a significant effect on …

The effects of vacuum infrared radiation (VIR) pre-drying on the microwave-assisted vacuum
frying (MVF) potato chips were investigated to study its possibility of decreasing the oil …

Vacuum frying was tested as an alternative technique to develop low oil content potato
chips. The effect of oil temperature (118, 132, 144° C) and vacuum pressure (16.661, 9.888 …

The effect of microwave finish drying of potato chips on their texture, color and oil content
was studied. The intermediate moisture content (IMC) of the chips before microwave …

Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The
effect of frying temperature and vacuum degree on moisture content, oil content, color, and …