optimization of vacuum frying to dehydrate carrot chips

• Published in: International journal of food science & technology Vol. 40; no. 9; pp. 911 - 919
• Main Authors: Fan, L.P, Zhang, M, Xiao, G.N, Sun, J.C, Tao, Q
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.11.2005; Blackwell Science
• Subjects: Biological and medical sciences; Breaking force; carrots; cell structure; dried vegetables; duration; fat content; Food industries; food processing; food quality; Fruit and vegetable industries; frying; frying temperature; Fundamental and applied biological sciences. Psychology; lipid content; moisture content; optimization; pressure; pretreatment; response surface methodology; strength (mechanics); temperature; texture; vacuum absolute pressure; vacuum drying; vacuum frying; water content; Cell structure; Carrot; Temperature; Vegetables; Frying; Fat content; Pressure; Optimization; frying temperature; Breaking force; Water content; vacuum absolute pressure; moisture content
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2005.00985.x

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.