PMID- 38262175 OWN - NLM STAT- MEDLINE DCOM- 20240228 LR - 20240228 IS - 1873-2828 (Electronic) IS - 1350-4177 (Print) IS - 1350-4177 (Linking) VI - 103 DP - 2024 Feb TI - Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips. PG - 106779 LID - S1350-4177(24)00027-0 [pii] LID - 10.1016/j.ultsonch.2024.106779 [doi] LID - 106779 AB - Potato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic bath-based method by investigating the optimal ultrasonic pre-treatment and developing an ultrasound (US) assisted frying system (UAFS) to reduce the oil absorption of potato chips while maintaining an acceptable quality. Through this technique, the potato chips get sonicated during deep frying in hot oil. US-pretreatment at temperatures of 25 degrees C and 73 degrees C, along with US-assisted frying, resulted in the minimal amount of oil which may be due to the US creating potential pores during the pre-treatment phase, which then expand further during the subsequent sonication stage. UAFS in combination with US-pretreatment produced more crispy chips due to the fact that the texture of potato slices becomes more porous. UAFS resulted in a decrease in the moisture content of the fried chips attributed to an increase in the effective diffusion coefficient and mass. Pretreating the chips at 73 degrees C significantly reduce the color change producing brighter product by inactivation of enzymes such as polyphenol oxidase. Finally, the result of TOPSIS optimization based on potato chips properties confirms that US-pretreatment in 73 degrees C brine followed by frying using UAFS is the best approach. Scanning electron microscope (SEM) images of potato chips also support this issue. CI - Copyright (c) 2024 The Author(s). Published by Elsevier B.V. All rights reserved. FAU - Alikhani Chamgordani, Peyman AU - Alikhani Chamgordani P AD - Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran. FAU - Soltani Firouz, Mahmoud AU - Soltani Firouz M AD - Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran. Electronic address: mahsoltani@ut.ac.ir. FAU - Omid, Mahmoud AU - Omid M AD - Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran. FAU - Hadidi, Nikoo AU - Hadidi N AD - Department of Computer Science, Faculty of Mathematics, Shahrekord University, Shahrekord, Iran. FAU - Farshbaf Aghajani, Pouya AU - Farshbaf Aghajani P AD - Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran. LA - eng PT - Journal Article DEP - 20240120 PL - Netherlands TA - Ultrason Sonochem JT - Ultrasonics sonochemistry JID - 9433356 SB - IM MH - Child MH - Humans MH - Adolescent MH - *Food Handling/methods MH - Cooking/methods MH - Chemical Phenomena MH - Ultrasonography MH - Food MH - *Solanum tuberosum PMC - PMC10832614 OTO - NOTNLM OT - Oil content: Process optimization OT - Properties OT - Ultrasound-assisted frying COIS- Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. EDAT- 2024/01/24 00:42 MHDA- 2024/02/28 06:45 PMCR- 2024/01/20 CRDT- 2024/01/23 18:06 PHST- 2023/10/23 00:00 [received] PHST- 2024/01/16 00:00 [revised] PHST- 2024/01/19 00:00 [accepted] PHST- 2024/02/28 06:45 [medline] PHST- 2024/01/24 00:42 [pubmed] PHST- 2024/01/23 18:06 [entrez] PHST- 2024/01/20 00:00 [pmc-release] AID - S1350-4177(24)00027-0 [pii] AID - 106779 [pii] AID - 10.1016/j.ultsonch.2024.106779 [doi] PST - ppublish SO - Ultrason Sonochem. 2024 Feb;103:106779. doi: 10.1016/j.ultsonch.2024.106779. Epub 2024 Jan 20.