PROCESS OPTIMIZATION IN VACUUM FRYING OF GREEN BEAN SLICES USING RESPONSE SURFACE METHODOLOGY

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NIKKHAH ESHGHI M.; GHIASSI TARZI B.; BASSIRI A.R.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:4 (56) Page(s): 91-102

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Information Journal Paper

Title

PROCESS OPTIMIZATION IN VACUUM FRYING OF GREEN BEAN SLICES USING RESPONSE SURFACE METHODOLOGY

Author(s)

NIKKHAH ESHGHI M. | GHIASSI TARZI B. | BASSIRI A.R. | Issue Writer Certificate

Keywords

GREEN BEANQ2

OPTIMIZING THE PROCESSQ2

RESPONSE SURFACE METHODOLOGYQ2

VACUUM FRYINGQ2

Abstract

Introduction: VACUUM FRYING is a new technology that might be useful for producing new kind of snacks such as fruit and vegetable chips. The reason for this technology is to reduce the presence of oxygen and lower the processing temperature. The aim of this work is to determine the effect of process parameters namely time, pressure, temperature on the specific characteristics of GREEN BEAN in order to achieve the optimal processing condition.Materials and Methods: In this research, samples were processed in predetermined temperatures, pressures and times by using statistical response procedures. The effects of frying time and temperature and pressure on reduction of moisture, oil absorption, shrinkage, texture, and color were studied.Results: The optimum conditions of 119.13°C for the temperature, 285 mbar for the pressure and 14.63 min for the time were obtained. The results showed that the time of the exposure to frying has a direct and significant relation to vacuum pressure and the samples moisture level is related to frying time and the moisture of the sample is significantly reduced (p<0.05) by increasing the frying time. Oil absorption level has a significant relation with temperature and time (p<0.01).Conclusion: The results indicated that VACUUM FRYING can improve the nutritional quality of the food with reduced cost and avoid the loss and wastage of the product.

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References

PROCESS OPTIMIZATION IN VACUUM FRYING OF MUSHROOM USING RESPONSE SURFACE METHODOLOGY

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APA: Copy

NIKKHAH ESHGHI, M., GHIASSI TARZI, B., & BASSIRI, A.R.. (2017). PROCESS OPTIMIZATION IN VACUUM FRYING OF GREEN BEAN SLICES USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(4 (56)), 91-102. SID. https://sid.ir/paper/143220/en

Vancouver: Copy

NIKKHAH ESHGHI M., GHIASSI TARZI B., BASSIRI A.R.. PROCESS OPTIMIZATION IN VACUUM FRYING OF GREEN BEAN SLICES USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(4 (56)):91-102. Available from: https://sid.ir/paper/143220/en

IEEE: Copy

M. NIKKHAH ESHGHI, B. GHIASSI TARZI, and A.R. BASSIRI, “PROCESS OPTIMIZATION IN VACUUM FRYING OF GREEN BEAN SLICES USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 4 (56), pp. 91–102, 2017, [Online]. Available: https://sid.ir/paper/143220/en

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