Effects of processing conditions on the quality of vacuum fried apple chips

被引:113
作者
Shyu, SL
Hwang, LS
机构
[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan
[2] Natl Chia Yi Univ, Dept Food Sci, Chiayi 600, Taiwan
关键词
vacuum frying; apple chips; color; breaking force; response surface methodology (RSM);
D O I
10.1016/S0963-9969(00)00141-1
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of pretreatment and processing conditions on the quality of vacuum fried apple chips were studied, As blanched apple slices were pretreated by immersing in fructose solution and freezing prior to vacuum frying, more uniform porosity was observed on the surface (or cross-section) of apple chips as examined by scanning electron microscopy (SEM). During vacuum frying, the moisture content and breaking force of apple chips decreased with increasing frying temperature and time while the oil content increased. The L values of fried apple chips decreased apparently with increasing frying temperature. However, when apple slices were fried at 100 degreesC for up to 20 min, both a and b values increased rapidly. Statistical analysis with the central composite rotatable design showed that the moisture content, oil content. color, and breaking force of apple chips were significantly (P less than or equal to 0.05) correlated with concentration of immersing sugar solution, frying temperature and frying time. Based on surface responses and contour plots, optimum conditions were: vacuum frying temperature of 100-110 degreesC, vacuum frying time of 20-25 min, and immersing fructose concentration of 30-40%. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:133 / 142
页数:10
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