Food research international (Ottawa, Ont.)Solanum tuberosumStarchCookingInfrared RaysSonication
Effect of ultrasonication duration on oil absorption of infrared fried potato slices: Tracking crust characteristics and starch structure changes.
Tiantian Hu, Ya Su, Chengna Sheng, Junliang Chen, Aiqing Ren
Published: 202510.1016/j.foodres.2025.117670
Abstract
This study investigated the effect of ultrasonication duration (0-14 min) on oil absorption of infrared fried (IF) potato slices, tracking the crust characteristics and starch structures changes. Results showed that with the assist of ultrasonication…
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