Open AccessPhysiochemical properties of vacuum fried durian (Durio Zibethinus Murr.) chips combined with microwave heating
Author(s) -
Chanoknate Thongcharoenpipat,
Ram Yamsaengsung
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1163/1/012005
Subject(s) - ripeness , chemistry , food science , sugar , ripening , moisture , microwave , vacuum packing , horticulture , biology , physics , quantum mechanics , organic chemistry
This research evaluated the effects of oil temperature, ripeness of durian ( Durio zibethinus Murr .), and microwave combined heating (MCH) on the physiochemical properties of vacuum fried durian chips. The oil temperature was varied from 90, 100, 110, and 120°C, while the ripeness was determined in term of total sugar (base on day of ripening). In addition, the effect of pretreatment of durian chips by freezing overnight -18°C before vacuum frying (VF) was also investigated. From this study, it was found that VF at 120°C with the ripeness of day 3 gave the lowest shrinkage, and using MCH produced a higher rate of moisture loss compared to the condition without MCH. Even though it was found that the ripeness of durian lead to more oil absorption, the addition of MCH resulted in decreasing the permeability of oil into the product. Finally, an increase in the frying temperature lead to a slight significant increase in color change (p<0.05), while the microwave power intensity did not have a significant effect on the color change (p<0.05).