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The effects of frying time (1-9 min.) and oil temperature (140-180 °C) on deep-fat frying of yam chips (Dioscorea alata) were studied in this work. Interactions of these variables with textural properties such as fracture stress in flexion and maximum penetrating force. Surface response graphs were used to analyze the influence of each variable and mathematical models were obtained to establish the relation among these variables. It was concluded that texture is mainly influenced by frying time.

Modelado del Proceso de Fritura del Ñame (Dioscorea alata) mediante Mediciones Reológicas usando la Metodología de Superficie de Respuesta