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 techn...

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Veröffentlicht in:	Journal of food processing and preservation 2014-02, Vol.38 (1), p.535-550
Hauptverfasser:	Hashemi Shahraki, M, Ziaiifar, A.M, Kashaninejad, S.M, Ghorbani, M
Format:	Artikel
Sprache:	eng
Schlagworte:	algorithms color Drying French fries Frying Genetic algorithms lipid content Microwaves Moisture content Optimization response surface methodology Surface layer temperature Texture water content
Online-Zugang:	Volltext
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