Sonication and microwave treatments for vacuum frying (VF) were studied to achieve the optimal frying conditions and improve the quality of fried products. Button mushrooms were used as a raw material. VF, microwave-assisted vacuum frying (MVF), ultrasound-assisted vacuum frying (UVF), and microwave combined with ultrasound VF (UMVF) techniques were used to produce the mushroom chips. Moisture content, oil partitioning coefficient (Kp), dielectric properties (DP), water activity (a_w), and temperature distribution of chips were measured and compared among different frying methods. The UMVF increased the moisture evaporation rate and reduced the oil content of chips compared to other treatments. The Kp of UMVF was 0.069, whereas, for UVF, MVF, and VF, it was 0.041, 0.050, and 0.034, respectively, indicating that sonication could reduce oil penetration into the product. Odor profile analysis using an e-nose suggested that the sonicated chips had the most acceptable flavor parameters. The treatments did not significantly affect the a_w, which ranged from 0.58-0.37. Whereas, the DP were enhanced. The UMVF process was shown to be a viable technology that could be used for frying to obtain high-quality products.

研究了真空油炸（VF）的超声处理和微波处理，以达到最佳油炸条件并提高油炸产品的质量。蘑菇被用作原料。VF，微波辅助真空油炸（MVF），超声辅助真空油炸（UVF）和微波结合超声VF（UMVF）技术用于生产蘑菇片。水分，油分配系数（Kp），介电性能（DP），水活度（a _w），并测量薯片的温度分布并比较不同油炸方法之间的差异。与其他处理相比，UMVF提高了水分蒸发速率并降低了切屑的含油量。UMVF的Kp为0.069，而UVF，MVF和VF的Kp分别为0.041、0.050和0.034，这表明超声处理可以减少油渗入产品中。使用电子鼻的气味特征分析表明，超声处理的切片具有最可接受的风味参数。处理对a _w的影响不大_，范围为0.58-0.37。鉴于DP已得到增强。事实证明，UMVF工艺是一种可行的技术，可用于油炸以获得高质量的产品。