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The optimization of vacuum frying to dehydrate carrot chips
Author(s) -
Fan Liuping,
Zhang Min,
Xiao Gongnian,
Sun Jincai,
Tao Qian
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00985.x
Subject(s) - vacuum drying , food science , chemistry , water content , materials science , chromatography , freeze drying , geotechnical engineering , engineering
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 < 0.05) correlated with frying temperature, vacuum absolute pressure and frying time. The optimum conditions were a vacuum frying temperature of 100–110 °C, a vacuum absolute pressure of 0.010–0.020 MPa and a frying time of 15 min.