Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying

The properties of moisture and starch in potatoes affect the quality and oil absorption of final fried products. In this study, changes in moisture state, starch properties, and micromorphology of potato strips pretreated by microwave heating (MH) and vacuum oven drying (VOD) were investigated using low-field nuclear magnetic resonance, magnetic resonance imaging (MRI), differential scanning calorimetry, X-ray diffraction, and scanning electron...