PROCESS OPTIMIZATION IN VACUUM FRYING OF KIWI SLICES USING RESPONSE SURFACE METHODOLOGY

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MAADYRAD A.; GHIASSI TARZI B.; BASSIRI A.; BAMENIMOGHADAM M.

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Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2011 | Volume:1 | Issue:1 Page(s): 33-40

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Title

PROCESS OPTIMIZATION IN VACUUM FRYING OF KIWI SLICES USING RESPONSE SURFACE METHODOLOGY

Author(s)

MAADYRAD A. | GHIASSI TARZI B. | BASSIRI A. | BAMENIMOGHADAM M. | Issue Writer Certificate

Keywords

KIWI CHIPS

OPTIMIZATION

PROCESSING CONDITIONS

RESPONSE SURFACE METHODOLOGY

VACUUM FRYING

Abstract

Vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. A laboratory scale VACUUM FRYING apparatus was used to study the interactions and OPTIMIZATION of process parameters on the VACUUM FRYING of kiwi fruit. Considering the results of pretests, the variables ranges were assumed as 80-120 oC for the temperature, 40-150 mbar for the vacuum pressure and 5-20 minutes for the processing time. The results indicated that the color and the shrinkage were significantly (p<0.05) correlated with the frying temperature and time, while the crispiness was affected only by the frying temperature. There was no significant relation between the vacuum pressure and the responses except the shrinkage. The results of sensory evaluation indicated that there were no significant differences (p<0.05) between the vacuum fried kiwi slices and the dried KIWI CHIPS except flavor. The optimum conditions for the VACUUM FRYING of kiwi slices were found to be: 105 oC, 62 mbar, and 8 min, for the frying temperature, the vacuum pressure and the frying time, respectively.

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APA: Copy

MAADYRAD, A., GHIASSI TARZI, B., BASSIRI, A., & BAMENIMOGHADAM, M.. (2011). PROCESS OPTIMIZATION IN VACUUM FRYING OF KIWI SLICES USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 1(1), 33-40. SID. https://sid.ir/paper/567187/en

Vancouver: Copy

MAADYRAD A., GHIASSI TARZI B., BASSIRI A., BAMENIMOGHADAM M.. PROCESS OPTIMIZATION IN VACUUM FRYING OF KIWI SLICES USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2011;1(1):33-40. Available from: https://sid.ir/paper/567187/en

IEEE: Copy

A. MAADYRAD, B. GHIASSI TARZI, A. BASSIRI, and M. BAMENIMOGHADAM, “PROCESS OPTIMIZATION IN VACUUM FRYING OF KIWI SLICES USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 1, no. 1, pp. 33–40, 2011, [Online]. Available: https://sid.ir/paper/567187/en

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