Improvement of Textural Properties and Oil Absorption of Fried Potato Chips Based on Freezing Drying Combined With Acetic Acid Pretreatment

ABSTRACT The objective of this study is to elucidate the relationship between vacuum freezing drying (FD) combined with acetic acid (AA) pretreatment and textural properties and oil absorption of fried potato chips. Results showed that the oil content of the control sample without pretreatment was 46.67%. The oil absorption of samples subjected solely to FD without AA soaking was 38.95%, 48.95%, and 39.98% after 20, 40, and 60 min of FD, respectively. The potato chips pretreated with combined 20 min of FD and AA soaking for 0–0.5 h exhibited a significant reduction in oil absorption by 17.14%–27.76% compared to the untreated group. Microstructural analysis indicated that the decrease in oil absorption was associated with thickened pore walls after AA treatment, while texture and color analyses demonstrated enhanced crispness and significantly improved color in pretreated potato chips. Potato chips pretreated with FD before frying developed a porous structure, which became more damaged with increasing AA soaking time. Surface roughness analysis demonstrated that the combined pretreatment of FD and AA soaking altered sample morphology, leading to increased oil absorption. This study provides a theoretical basis for optimizing frying processes and regulating oil uptake in industrial production.