The optimization of vacuum frying to dehydrate carrot chips |
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| Authors: | Liu-ping Fan Min Zhang Gong-nian Xiao Jin-cai Sun & Qian Tao |
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| Affiliation: | Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China; R &D Center, Haitong Food Group Ltd. Co, Cixi 315300, China |
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| Abstract: | The effects of pretreatment and processing conditions, such as frying temperature, absolute vacuum pressure and frying time; on the properties of fried carrot chips were studied. Statistical analysis with response surface regression showed that moisture content, fat content and breaking force of carrot chips were significantly (P < 0.05) correlated with frying temperature, vacuum absolute pressure and frying time. The optimum conditions were a vacuum frying temperature of 100–110 °C, a vacuum absolute pressure of 0.010–0.020 MPa and a frying time of 15 min. |
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| Keywords: | Breaking force cell structure fat content frying temperature moisture content vacuum absolute pressure |
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