OPTIMIZATION OF PROCESSING CONDITIONS IN VACUUM FRYING OF PUMPKIN (CUCURBITA MOSCHATA DUCH)

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YASAEI MEHRJERDI P.; GHIASI TARZI B.; BASIRI A.R.; BAMENI MOGHADDAM M.; ESFANDIARI C.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:3 (9) Page(s): 61-69

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Title

OPTIMIZATION OF PROCESSING CONDITIONS IN VACUUM FRYING OF PUMPKIN (CUCURBITA MOSCHATA DUCH)

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Keywords

OPTIMIZATION OF PROCESSING CONDITIONSQ2

PUMPKIN (CUUCURBITA MOSCHATA DUCH) CHIPSQ3

RESPONSE SURFACE METHODOLOGY (RSM)Q2

VACCUM FRYINGQ1

Abstract

Nowadays, healthy food has become more popular, this research was aimed to develop fried snack from pumpkin (cucurbita moschata duch) which is also a healthy food for human. A vacuum frying machine in laboratory scale was used for snack production in order to optimize process parameters on vacuum frying of cucurbita moschata duch and study the relationship between process parameters (including frying temperature, vacuum level and time) and the quality of the product. A range of pretests were done to obtain suitable ranges for main parameters. Considering the results of these pretests, variables assumed as 70- 140 for temperature, 40-140 millibar for vacuum pressure and 3-18 mins for the processing time. In this research, for analyzing the results and studying the effect of these variables on the quality factors of the slices of pumpkin the response surface methodology and the central composite design were used. The results showed that moisture content, shrinkage and crispiness of pumpkin chips were significantly (p£0.05) affected by temperature and time of frying process. In this case, by increasing frying temperature and time of process, moisture content decreased while crispiness and shrinkage of the product increased. The Hunter DE of products was significantly affected by the temperature of the frying process and by increasing the temperature. Based on the results, the optimal frying condition for pumpkin was as follows, vacuum pressure of 40 millibar, Temperature of 84.53 and 18 minutes for processing time. According to the results, this condition could be applied to produce pumpkin chips with lower moisture and shrinkage with good color and crispy texture along with good nutritional value.

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APA: Copy

YASAEI MEHRJERDI, P., GHIASI TARZI, B., BASIRI, A.R., BAMENI MOGHADDAM, M., & ESFANDIARI, C.. (2011). OPTIMIZATION OF PROCESSING CONDITIONS IN VACUUM FRYING OF PUMPKIN (CUCURBITA MOSCHATA DUCH). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(3 (9)), 61-69. SID. https://sid.ir/paper/176567/en

Vancouver: Copy

YASAEI MEHRJERDI P., GHIASI TARZI B., BASIRI A.R., BAMENI MOGHADDAM M., ESFANDIARI C.. OPTIMIZATION OF PROCESSING CONDITIONS IN VACUUM FRYING OF PUMPKIN (CUCURBITA MOSCHATA DUCH). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(3 (9)):61-69. Available from: https://sid.ir/paper/176567/en

IEEE: Copy

P. YASAEI MEHRJERDI, B. GHIASI TARZI, A.R. BASIRI, M. BAMENI MOGHADDAM, and C. ESFANDIARI, “OPTIMIZATION OF PROCESSING CONDITIONS IN VACUUM FRYING OF PUMPKIN (CUCURBITA MOSCHATA DUCH),” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 3 (9), pp. 61–69, 2011, [Online]. Available: https://sid.ir/paper/176567/en

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