Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain. Frying temperature and time were 150,...Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain. Frying temperature and time were 150, 160, 170, 180 and 190°C and 2.0, 2.5, 3.0, 3.5 and 4.0 min respectively. The parameters analyzed included moisture content, oil content, texture and change in colour. The fitted functions were optimized for moisture content, oil content, texture and change in colour in order to obtain a product with the acceptable quality attributes. Frying conditions had significant (p R<sup>2</sup>) of the generated models ranged from 0.91 to 0.99. Optimum frying condition was 177.51°C for 2.10 min. This gave 14.16% moisture content, 1.54% oil content, 2.93 N texture and 40.89 change in colour. Desirability of 0.7 was obtained for optimum conditions. Therefore, the estimated response surface model can be used to optimize the frying process of dodo fried from plantain.展开更多
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
文摘Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain. Frying temperature and time were 150, 160, 170, 180 and 190°C and 2.0, 2.5, 3.0, 3.5 and 4.0 min respectively. The parameters analyzed included moisture content, oil content, texture and change in colour. The fitted functions were optimized for moisture content, oil content, texture and change in colour in order to obtain a product with the acceptable quality attributes. Frying conditions had significant (p R<sup>2</sup>) of the generated models ranged from 0.91 to 0.99. Optimum frying condition was 177.51°C for 2.10 min. This gave 14.16% moisture content, 1.54% oil content, 2.93 N texture and 40.89 change in colour. Desirability of 0.7 was obtained for optimum conditions. Therefore, the estimated response surface model can be used to optimize the frying process of dodo fried from plantain.
