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OPTIMIZATION OF PRE‐FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY
Author(s) -
SOBUKOLA OLAJIDE PHILIP,
AWONORIN SAMUEL OLUSEGUN,
OLADIMEJI SANNI LATEEF,
OLUKAYODE BAMIRO FRANCIS
Publication year - 2010
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2008.00293.x
Subject(s) - response surface methodology , moisture , water content , food science , pulp and paper industry , air temperature , chemistry , materials science , environmental science , composite material , chromatography , meteorology , engineering , physics , geotechnical engineering
The effect of convective hot‐air drying pretreatment and frying time at a frying temperature of 170 ± 1C on moisture and oil contents, breaking force (crispness) and color parameters of yam chips was investigated. Response surface methodology technique was used to develop models for the responses as a result of variation in levels of drying temperature (60–80C), drying time (1–5°min) and frying time (2–6°min). Drying pretreatment had a significant effect on oil and moisture contents, breaking force and color parameters of yam chips, with water removal exhibiting a typical drying profile. Response surface regression analysis shows that responses were significantly ( P < 0.05) correlated with drying temperature and time and frying time. The optimum pre‐fry drying condition observed was a drying temperature of 70–75C for about 3–4 min while frying for 4–5 min.PRACTICAL APPLICATIONS Deep‐fat frying is a very important cooking method and a lot of effort has been devoted to manufacturing fried products with lower oil content and acceptable quality parameters. The information provided in this work will be very useful in manufacturing fried yam chips of acceptable quality attributes through the combination of drying pretreatment conditions. The result is very useful in considering different processing variables and responses at the same time as compared with single factor experiment common in the literature.