Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue 9, Pages 911-919Publisher
WILEY
DOI: 10.1111/j.1365-2621.2005.00985.x
Keywords
breaking force; cell structure; fat content; frying temperature; moisture content; vacuum absolute pressure
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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 degrees C, a vacuum absolute pressure of 0.010-0.020 MPa and a frying time of 15 min.
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