optimization of vacuum frying to dehydrate carrot chips

Summary The effects of pretreatment and processing conditions, such as frying temperature, absolute vacuum pressure and frying time; on the properties of fried carrot chips were studied. Statistical analysis with response surface regression showed that moisture content, fat content and breaking forc...

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Veröffentlicht in:	International journal of food science & technology 2005-11, Vol.40 (9), p.911-919
Hauptverfasser:	Fan, L.P, Zhang, M, Xiao, G.N, Sun, J.C, Tao, Q
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Breaking force carrots cell structure dried vegetables duration fat content Food industries food processing food quality Fruit and vegetable industries frying frying temperature Fundamental and applied biological sciences. Psychology lipid content moisture content optimization pressure pretreatment response surface methodology strength (mechanics) temperature texture vacuum absolute pressure vacuum drying vacuum frying water content
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Zusammenfassung:	Summary The effects of pretreatment and processing conditions, such as frying temperature, absolute vacuum pressure and frying time; on the properties of fried carrot chips were studied. Statistical analysis with response surface regression showed that moisture content, fat content and breaking force of carrot chips were significantly (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2005.00985.x