The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0W, 600W, 800W) and ultrasound (0W, 300W, 600W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16%-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample.

研究了超声波和微波在真空油炸系统中的结合，以实现更高的干燥效率和油炸产品的品质属性。紫色肉土豆用作测试样本，并在真空油炸期间使用不同功率水平的微波（0W，600W，800W）和超声（0W，300W，600W）。在真空油炸（VF）和创新设计的超声和微波辅助真空油炸（USMVF）设备中测量了油炸样品的干燥动力学，介电性能，水分状态变化和质量属性。与VF工艺相比，USMVF工艺显着提高了水分蒸发速率和有效的水分扩散率。吸油量减少了约16％-34％，水分活度和收缩率降低了，油炸样品的质地（脆度）和颜色大大改善。USMVF中较高的超声波和微波功率水平有了较大的改进。在US600M800VF工艺的所有处理中，总花青素水平和油炸紫皮薯片的保留率最高（分别为123.52 mg / 100 g固体和79.51％保留率）。SEM分析显示，USMVF样品具有更多孔和破坏性的微观结构。