Optimization of Pre‐Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

In this study, microwave pretreatment and frying conditions optimized with respect to quality attributes (moisture content, oil content, texture and color parameters) and tried to investigate the efficiency of genetic algorithms (GA) for improving response surface methodology (RSM) models. RSM technique was used to develop models to respond to the microwave power (180, 360, 540 W), microwave time (2, 3, 4 min), frying temperature (140, 160, 180C) and frying time (2, 5, 8 min). Microwave pretreatment had a significant effect on the oil and moisture contents, maximum force of French fries. GA was used as optimization coefficients of obtained models from RSM. It was revealed that GA‐optimized models have better fitness (but no significance) with the experimental results than RSM models. The optimum pre‐fry drying condition observed was microwave pre‐frying at 400–500 W for 3–4 min and frying at 180C for 6–6.5 min. PRACTICAL APPLICATIONS: The optimum pre‐fry drying condition observed was microwave pre‐frying at 400–500 W for 3–4 min and frying at 180C for 6–6.5 min.