Effects of ultrasound treatment on the starch properties and oil absorption of potato chips.

As ultrasound power increased, the volume proportion of the diameters of pores of 30–200 μm showed a decreasing trend in fried potatoes, meantime, the proportion of pores with diameters 3–30 μm increased.

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Generally, the ultrasound pretreatment before frying resulted in an increasing trend in the amount of smaller size pores of potato chips and a shift of the pore volume to a smaller size.

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Therefore, for fried food, reducing oil absorption is undoubtedly becoming an important trend in the research.

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