Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology

HUANG Kechang; GUO Gangjun; MA Shangxuan; FU Jiarong; XU Wenting; WEI Yuanmiao; YANG Yuexue; HE Xiyong

doi:10.13386/j.issn1002-0306.2023050079

Volume 45 Issue 5

Feb. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(5): 197-204. > DOI: 10.13386/j.issn1002-0306.2023050079

HUANG Kechang, GUO Gangjun, MA Shangxuan, et al. Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology[J]. Science and Technology of Food Industry, 2024, 45(5): 197−204. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050079.

Citation:

PDF (3717 KB)

Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology

Yunnan Institute of Tropical Crops, Yunnan Macadamia Agricultural Engineering Research Center,Jinghong 666100, China

More Information

Received Date: May 09, 2023
Available Online: January 03, 2024

Graphical Abstract

Abstract

Abstract

Vacuum-fried products were prepared with macadamia kernels as raw material. Single factor experiment and response surface Box-Behnken test were used to optimize the vacuum frying process of macadamia kernels. Oil content, acid value, peroxidation value, color difference and sensory quality of vacuum-fried kernel were determined by comparing with raw kernel. The results showed that the effects of freezing temperature, vacuum frying temperature, vacuum frying time and vacuum degree on taste and flavor quality of macadamia kernels were significantly different (P<0.01). The optimum conditions for vacuum frying of macadamia kernels were as follows: Freezing temperature −24 ℃, vacuum frying temperature 113 ℃, vacuum frying time 58 min, vacuum degree −0.095 MPa. Macadamia kernels were rich in flavor, crisp and delicious, and the sensory score reached 95.90 points. Acid value and peroxide value were 0.23 mg/g and 0.14 g/100 g respectively, which were in the low level and met the standard of LY/T 1963-2018. Therefore, the vacuum frying process significantly improved the quality of macadamia kernels.
- macadamia kernels,
- vacuum frying,
- response surface methodology,
- process optimization,
- quality analysis

FullText(HTML)

References (39)

References

[1]	SHABALALA M, TOUCHER M, CLULOW A. The macadamia bloom–What are the hydrological implications?[J]. Scientia Horticulturae,2022,292:110628. doi: 10.1016/j.scienta.2021.110628
[2]	贺熙勇, 聂艳丽, 吴霞, 等. 云南澳洲坚果产业高质量发展的建议[J]. 中国南方果树,2022,51(4):205−210. [HE Xiyong, NIE Yanli, WU Xia, et al. Suggestions for high-quality development of macadamia industry in Yunnan[J]. South China Fruits,2022,51(4):205−210.] HE Xiyong, NIE Yanli, WU Xia, et al. Suggestions for high-quality development of macadamia industry in Yunnan[J]. South China Fruits, 2022, 51（4）: 205−210.
[3]	CARRILLO W, CARPIO C, MORALES D, et al. Fatty acids composition in macadamia seed oil ( Macadamia integrifolia) from Ecuador[J]. Asian Journal of Pharmaceutical and Clinical Research,2017,10:303−306.
[4]	MERELES L G, FERRO E A, ALVARENGA N L, et al. Chemical composition of Macadamia integrifolia (Maiden and Betche) nuts from Paraguay[J]. International Food Research Journal,2017,24(6):2599−2608.
[5]	HU W, FITZGERALD M, TOPP B, et al. A review of biological functions, health benefits, and possible de novo biosynthetic pathway of palmitoleic acid in macadamia nuts[J]. Journal of Functional Foods,2019,62:103520. doi: 10.1016/j.jff.2019.103520
[6]	SHUAI X, DAI T, MCCLEMENTS D J, et al. Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies[J]. Food Research International,2023,168:112772. doi: 10.1016/j.foodres.2023.112772
[7]	CLIFTON P M, KEOGH J B. A systematic review of the effect of dietary saturated and polyunsaturated fat on heart disease[J]. Nutrition, Metabolism and Cardiovascular Diseases,2017,27(12):1060−1080. doi: 10.1016/j.numecd.2017.10.010
[8]	NETTLETON J A, BROUWER I A, GELEIJNSE J M, et al. Saturated fat consumption and risk of coronary heart disease and ischemic stroke:A science update[J]. Annals of Nutrition and Metabolism,2017,70(1):26−33. doi: 10.1159/000455681
[9]	MANJUNATHA S S, RAVI N, NEGI P S, et al. Kinetics of moisture loss and oil uptake during deep fat frying of Gethi ( Dioscorea kamoonensis Kunth) strips[J]. Journal of Food Science and Technology,2014,51:3061−3071. doi: 10.1007/s13197-012-0841-6
[10]	SAFARI A, SALAMAT R, BAIK O D. A review on heat and mass transfer coefficients during deep-fat frying:Determination methods and influencing factors[J]. Journal of Food Engineering,2018,230:114−123. doi: 10.1016/j.jfoodeng.2018.01.022
[11]	HEREDIA A, CASTELLÓ M L, ARGÜELLES A, et al. Evolution of mechanical and optical properties of French fries obtained by hot air-frying[J]. LWT-Food Science and Technology,2014,57(2):755−760. doi: 10.1016/j.lwt.2014.02.038
[12]	MESIAS M, DELGADO-ANDRADE C, HOLGADO F, et al. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1:Frying conditions[J]. Food and Chemical Toxicology,2021,147:111857. doi: 10.1016/j.fct.2020.111857
[13]	MARISCAL M, BOUCHON P. Comparison between atmospheric and vacuum frying of apple slices[J]. Food Chemistry,2008,107(4):1561−1569. doi: 10.1016/j.foodchem.2007.09.031
[14]	SU Y, ZHANG M, ZHANG W. Effect of low temperature on the microwave-assisted vacuum frying of potato chips[J]. Drying Technology,2016,34(2):227−234. doi: 10.1080/07373937.2015.1040027
[15]	AYUSTANINGWARNO F, DEKKER M, FOGLIANO V, et al. Effect of vacuum frying on quality attributes of fruits[J]. Food Engineering Reviews,2018,10:154−164. doi: 10.1007/s12393-018-9178-x
[16]	MAITY T, BAWA A S, RAJU P S. Effect of vacuum frying on changes in quality attributes of jackfruit ( Artocarpus heterophyllus) bulb slices[J]. International Journal of Food Science,2014,2014:752047.
[17]	BELKOVA B, HRADECKY J, HURKOVA K, et al. Impact of vacuum frying on quality of potato crisps and frying oil[J]. Food Chemistry,2018,241:51−59. doi: 10.1016/j.foodchem.2017.08.062
[18]	RAVINDRA M R. Vacuum processing of food-a mini review[J]. MOJ Food Process Technol,2018,6(3):283−290.
[19]	YAGUA C V, MOREIRA R G. Physical and thermal properties of potato chips during vacuum frying[J]. Journal of Food Engineering,2011,104(2):272−283. doi: 10.1016/j.jfoodeng.2010.12.018
[20]	王辉, 刘敏, 董楠, 等. 真空油炸苹果脆片预处理工艺优化[J]. 食品工业科技,2019,40(17):184−190. [WANG Hui, LIU Min, DONG Nan, et al. Optimization of pretreatment technique for the vacuum fried apple chips[J]. Science and Technology of Food Industry,2019,40(17):184−190.] WANG Hui, LIU Min, DONG Nan, et al. Optimization of pretreatment technique for the vacuum fried apple chips[J]. Science and Technology of Food Industry, 2019, 40（17）: 184−190.
[21]	刘增强, 丁文平, 庄坤, 等. 香菇脆片加工技术的研究进展[J]. 食品工业科技,2018,39(6):345−349. [LIU Zengqiang, DING Wenping, ZHUANG Kun, et al. Research progress in processing technology of Lentinus edodes chips[J]. Science and Technology of Food Industry,2018,39(6):345−349.] LIU Zengqiang, DING Wenping, ZHUANG Kun, et al. Research progress in processing technology of Lentinus edodes chips[J]. Science and Technology of Food Industry, 2018, 39（6）: 345−349.
[22]	DUEIK V, ROBERT P, BOUCHON P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps[J]. Food Chemistry,2010,119(3):1143−1149. doi: 10.1016/j.foodchem.2009.08.027
[23]	王文成, 高惠安, 郑守斌, 等. 低温真空油炸山药脆片的工艺研究[J]. 食品研究与开发,2021,42(4):101−106. [WANG Wencheng, GAO Huian, ZHENG Shoubin, et al. Study on low temperature vacuum frying of yam chips[J]. Food Research and Development,2021,42(4):101−106.] doi: 10.12161/j.issn.1005-6521.2021.04.017 WANG Wencheng, GAO Huian, ZHENG Shoubin, et al. Study on low temperature vacuum frying of yam chips[J]. Food Research and Development, 2021, 42（4）: 101−106. doi: 10.12161/j.issn.1005-6521.2021.04.017
[24]	李鹏飞, 朱香香, 李世娜, 等. 响应面法优化低温真空油炸红枣脆片工艺[J]. 食品与发酵科技,2021,57(2):97−102. [LI Pengfei, ZHU Xiangxiang, Ll Shina, et al. Optimization of low temperature vacuum fried jujube chips by response surface methodology[J]. Food and Fermentation Sciences& Technology,2021,57(2):97−102.] LI Pengfei, ZHU Xiangxiang, Ll Shina, et al. Optimization of low temperature vacuum fried jujube chips by response surface methodology[J]. Food and Fermentation Sciences& Technology, 2021, 57（2）: 97−102.
[25]	AYUSTANINGWARNO F, VAN GINKEL E, VITORINO J, et al Nutritional and physicochemical quality of vacuum-fried mango chips is affected by ripening stage, frying temperature, and time[J]. Frontiers in Nutrition, 2020, 7:95.
[26]	穆树旗, 李万鑫, 侯受健, 等. 不同加工工艺对真空油炸花生品质特性的影响分析[J]. 现代食品,2019(18):124−125,128. [MU Shuqi, LI Wanxin, HOU Shoujian, et al. Analysis of the effects of different processing techniques on the quality characteristics of vacuum fried peanuts[J]. Modern Food,2019(18):124−125,128.] MU Shuqi, LI Wanxin, HOU Shoujian, et al. Analysis of the effects of different processing techniques on the quality characteristics of vacuum fried peanuts[J]. Modern Food, 2019（18）: 124−125,128.
[27]	中国国家标准化管理委员会. 感官分析食品感官质量控制导则 GB/T 29605-2013[S]. 北京:中国标准出版社, 2013:2−17. [China National Standardization Administration Committee. Sensory analysis Guidelines for sensory quality control of food GB/T 29605-2013[S]. Beijing:Standards Press of China, 2013:2−17.] China National Standardization Administration Committee. Sensory analysis Guidelines for sensory quality control of food GB/T 29605-2013[S]. Beijing: Standards Press of China, 2013: 2−17.
[28]	郭刚军, 邹建云, 徐荣, 等. 调味开口带壳澳洲坚果加工工艺条件研究[J]. 热带作物学报,2012,33(11):2054−2059. [GUO Gangjun, ZOU Jianyun, XU Rong, et al. Study on processing technology of flavouring opening macadamia nut-in-shell[J]. Journal of Tropical Crops,2012,33(11):2054−2059.] GUO Gangjun, ZOU Jianyun, XU Rong, et al. Study on processing technology of flavouring opening macadamia nut-in-shell[J]. Journal of Tropical Crops, 2012, 33（11）: 2054−2059.
[29]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定 GB 5009.3-2016[S]. 北京:中国标准出版社, 2016:3. [National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of moisture in food GB 5009.3-2016[S]. Beijing:China Standards Press, 2016:3.] National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of moisture in food GB 5009.3-2016[S]. Beijing: China Standards Press, 2016: 3.
[30]	国家食品药品监督管理总局国家卫生和计划生育委员会. 食品安全国家标准食品中脂肪的测定 GB 5009.6-2016[S]. 北京:中国标准出版社, 2016:3−4. [National Health and Family Planning Commission of the State Food and Drug Administration. National food safety standard Determination of fat in food GB 5009.6-2016[S] Beijing:China Standards Press, 2016:3−4.] National Health and Family Planning Commission of the State Food and Drug Administration. National food safety standard Determination of fat in food GB 5009.6-2016[S] Beijing: China Standards Press, 2016: 3−4.
[31]	静玮, 苏子鹏, 林丽静. 不同焙烤温度和时间对澳洲坚果果仁颜色的影响[J]. 热带农业科学,2016,36(8):56−61,75. [JING Wei, SU Zipeng, LIN Lijing. Effects of different roasting temperatures and times on the color of macadamia nut kernels[J]. Tropical Agricultural Sciences,2016,36(8):56−61,75.] JING Wei, SU Zipeng, LIN Lijing. Effects of different roasting temperatures and times on the color of macadamia nut kernels[J]. Tropical Agricultural Sciences, 2016, 36（8）: 56−61,75.
[32]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中酸价的测定 GB5009.229-2016[S]. 北京:中国标准出版社, 2016:2−5. [National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of acid value in food GB5009.229-2016[S]. Beijing:Standards Press of China, 2016:2−5.] National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of acid value in food GB5009.229-2016[S]. Beijing: Standards Press of China, 2016: 2−5.
[33]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中过氧化值的测定 GB 5009.227-2016[S]. 北京:中国标准出版社, 2016:2−5. [National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of peroxide value in food GB5009.227-2016[S]. Beijing:Standards Press of China, 2016:2−5.] National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of peroxide value in food GB5009.227-2016[S]. Beijing: Standards Press of China, 2016: 2−5.
[34]	张文堂, 杨立新. 果蔬脆片生产工艺的开发研制[J]. 食品工业,1995(5):46−48. [ZHANG Wentang, YANG Lixin. Development of processing technology for fruit and vegetable chips[J]. Food Industry,1995(5):46−48.] ZHANG Wentang, YANG Lixin. Development of processing technology for fruit and vegetable chips[J]. Food Industry, 1995（5）: 46−48.
[35]	SCHLÖRMANN W, BIRRINGER M, BÖHM V, et al. Influence of roasting conditions on health-related compounds in different nuts[J]. Food Chemistry,2015,180:77−85. doi: 10.1016/j.foodchem.2015.02.017
[36]	DUEIK V, MORENO M C, BOUCHON P. Microstructural approach to understand oil absorption during vacuum and atmospheric frying[J]. Journal of Food Engineering,2012,111(3):528−536. doi: 10.1016/j.jfoodeng.2012.02.027
[37]	秦力悦, 石萍萍, 李荣辉, 等. 基于主成分分析和聚类分析的烘烤类澳洲坚果果仁综合品质评价[J/OL]. 食品工业技:1−21[2023-03-03]. https://doi.org/10.13386/j.issn1002-0306.2022100124. [QIN Liyue, SHI Pingping, LI Ronghui, et al. Comprehensive quality evaluation of roasted kernels in macadamia nuts based on principal component analysis and cluster analysis[J/OL]. Science and Technology of Food Industry:1−21[2023-03-03]. https://doi.org/10.13386/j.issn1002-0306.2022100124.] QIN Liyue, SHI Pingping, LI Ronghui, et al. Comprehensive quality evaluation of roasted kernels in macadamia nuts based on principal component analysis and cluster analysis[J/OL]. Science and Technology of Food Industry: 1−21[2023-03-03]. https://doi.org/10.13386/j.issn1002-0306.2022100124.
[38]	国家林业和草原局. 澳洲坚果果仁 LY/T 1963-2018[S]. 北京:中国标准出版社, 2018:1−5. [National Forestry and Grassland Administration. Macadamia kernels LY/T 1963-2018[S]. Beijing:Standards Press of China, 2018:1−5.] National Forestry and Grassland Administration. Macadamia kernels LY/T 1963-2018[S]. Beijing: Standards Press of China, 2018: 1−5.
[39]	FISCHER M, WOHLFAHRT S, VARGA J, et al. Evolution of volatile flavor compounds during roasting of nut seeds by thermogravimetry coupled to fast-cycling optical heating gas chromatography-mass spectrometry with electron and photoionization[J]. Food Analytical Methods,2017,10:49−62. doi: 10.1007/s12161-016-0549-8

Supplements (1)

Supplements
Other Related Supplements

Get Citation

PDF

XML

Article Metrics

Article views (103) PDF downloads (27)

Science and Technology of Food Industry

Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology

Abstract

References

Supplements

Other Related Supplements

Catalog

Article Metrics

Export File

Citation

Format

Content