SIMULATION OF MOISTURE LOSS DURING FRYING OF POTATO UNDER VACUUM

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RAFIEI NAZARI ROSHANAK; ARABAMERI MAJID; AHMADI BONAKDAR HANIEH

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Seminar Paper

Paper Information

Seminar: NATIONAL VACUUM CONFERENCE IRAN
Year:2012 | Issue:5

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Title

SIMULATION OF MOISTURE LOSS DURING FRYING OF POTATO UNDER VACUUM

Author(s)

RAFIEI NAZARI ROSHANAK | ARABAMERI MAJID | AHMADI BONAKDAR HANIEH

Keywords

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Abstract

VACUUM FRYING PROCESS IS A GOOD WAY TO PROVIDE BETTER QUALITY CHIPS. IN THIS PAPER WE CONTROL PROCESS PARAMETERS AND FINAL PRODUCT, USING THE ARTIFICIAL NEURAL NETWORKS (ANN) TO IMPROVE VACUUM FRYING. FOOD ENGINEERS CONCERN INCREASE OR DECREASE IN THE PRODUCTION PROCESS PARAMETERS OF CHIPS. IN THIS STUDY, THE MODELING PROCESS IS OBTAINED BY EXPERIMENTAL DATA AT THREE TEMPERATURES 118, 132 AND 144O C AND VACUUM PRESSURES 16.6 KP, 9.89 KP AND 3.12 KP TO FRY POTATOES AND CHIPS. THE RESULTS SUGGEST A STRONG MODEL TO PREDICT OUTPUTS OF THE SYSTEM. ARTIFICIAL NEURAL NETWORK IS USED TO OPTIMIZE THE VACUUM FRYING CONDITIONS TO OBTAIN THE BEST QUALITY.

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APA: Copy

RAFIEI NAZARI, ROSHANAK, ARABAMERI, MAJID, & AHMADI BONAKDAR, HANIEH. (2012). SIMULATION OF MOISTURE LOSS DURING FRYING OF POTATO UNDER VACUUM. NATIONAL VACUUM CONFERENCE IRAN. SID. https://sid.ir/paper/906965/en

Vancouver: Copy

RAFIEI NAZARI ROSHANAK, ARABAMERI MAJID, AHMADI BONAKDAR HANIEH. SIMULATION OF MOISTURE LOSS DURING FRYING OF POTATO UNDER VACUUM. 2012. Available from: https://sid.ir/paper/906965/en

IEEE: Copy

ROSHANAK RAFIEI NAZARI, MAJID ARABAMERI, and HANIEH AHMADI BONAKDAR, “SIMULATION OF MOISTURE LOSS DURING FRYING OF POTATO UNDER VACUUM,” presented at the NATIONAL VACUUM CONFERENCE IRAN. 2012, [Online]. Available: https://sid.ir/paper/906965/en

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