~ 2425 ~ The Pharma Innovation Journal 2023; 12(8): 2425-2429 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2023; 12(8): 2425-2429 © 2023 TPI www.thepharmajournal.com Received: 01-05-2023 Accepted: 05-06-2023 Awadhesh Kumar Yadav Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Suresh Chandra Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India BR Singh Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Jaivir Singh Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Neelash Chauhan Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Deepak Kumar Mishra Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Tarun Kumar Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Corresponding Author: Awadhesh Kumar Yadav Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India Comparative analysis of different pretreatments on oil uptake kinetics of cucumber chips Awadhesh Kumar Yadav, Suresh Chandra, BR Singh, Jaivir Singh, Neelash Chauhan, Deepak Kumar Mishra and Tarun Kumar Abstract Popular snacks like cucumber chips are frequently deep-fried, which uses a lot of oil in the cooking process. In addition to affecting the sensory qualities of the chips, excessive oil uptake is unhealthy due to the increased fat content. The purpose of this study was to evaluate and compare how various pretreatments affected how quickly cucumber chips absorbed oil during frying. The T1, T2, T3, T4, and T5 therapy approaches were chosen. Before deep-frying, cucumber chips underwent pretreatments, and their oil uptake kinetics were assessed and compared. At a constant temperature of 180 °C, the pretreatment cucumber chips were deep-fried, and the oil uptake was monitored frequently. Keywords: Cucumber chips, oil uptake kinetics, pretreatment, deep-frying Introduction In many nations, cucumbers (Cucumis sativus L.) are one of the most widely consumed vegetables. It is a member of the cucurbitaceous family. The crop's primary ingredient (96%) is water, and it contains a lot of vitamins, minerals, and organic acids, making it a nutritious food. Cucumber chips are a popular snack consumed worldwide due to their crispy texture and refreshing taste. However, the frying process involved in their production often leads to significant oil uptake, resulting in a less healthy product. To address this issue, various pretreatment methods have been explored to minimize oil absorption during frying. By comparing the impacts of several pretreatments on the oil uptake kinetics of cucumber chips, this comparative analysis intends to assess the possibility for lowering oil absorption and enhancing the overall quality of the finished product. Cucumber contains (96.3 g) water, (0.4g) protein, (0.1 g) fat, (0.3 g) minerals, (0.4 g) fiber, (2.5 g) carbohydrate, (13Kcal) energy, (10 mg) calcium, (25 mg) phosphorus, (1.5 mg) iron, (0.33 mg) thiamine, (0.2 mg) niacin, (7 mg) vitamin “C” per (100 g) edible portion (Gopalan et al., 1982) [16] . Deep-fat frying is a complicated physicochemical process that is simultaneously influenced by a variety of variables, including temperature, time, the kind of frying oil and fried food, whether the heat is constant or intermittent, the fryer model, the use of filters, and the addition of additional oil. (Chatzilazarou et al., 2006; Kalogianni et al., 2010; Rojo and Perkins, 1987) [13, 14, 5] . When food is fried, a range of factors such as frying time, temperature, initial moisture content of the product, oil quality, product shape, interfacial tension, post-frying treatment, and food surface condition can affect how much fat is absorbed. (Gamble et al., 1989) [4] . Typically, frying entails utilising a liquid oil as a heating medium to cook food quickly at a relatively high temperature. Dana, D. and Saguy, I.S. (2006) [10] . During deep-fat frying, mass transfer causes the dissipation of oil, protein, carbohydrate, vitamin and moisture from fried food and product oil uptake (Krokida et al., 2000; Sosa-Morales et al., 2006) [2, 15] . Because of the high frying temperatures employed, items usually only need to be fully cooked for a short period of time (between 0.5 and 5 minutes). (Tian et al., 2016) [11] . Saguy and Pinthus, (1995) [17] suggested that as the water is evaporated from the product during frying, the rate of oil absorption increases due to a reduction in the pore internal pressure. Convection, which is created by free water boiling at the surface when moist food is submerged in hot oil, is one of the two ways that heat can be transferred when oil is heated. The moisture vaporizes out, and creates a path known as capillary pore, through which hot oil enters the food. The reactions occurs by the influence of oil uptake, crust formation shrinkage and swelling, thus inducing macro-and micro structural changes (Garayo and Moreira, 2002) [1] .