Effects of processing conditions on the quality of vacuum fried apple chips |
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| Affiliation: | 1. Department of Food Science, National Chia-Yi University, Chia-Yi 600, Taiwan;2. Graduate Institute of Food Science and Technology, National Taiwan University, 59, Lane 144, Keelung Road, Section 4, Taipei 106, Taiwan;1. Division of Energy Technology, School of Energy, Environment and Materials, King Mongkut’s University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok, 10140, Thailand;2. Sustainable Industrial Management Engineering, Faculty of Engineering, Rajamangala University of Technology Phra Nakhon, Bangkok, 10800, Thailand;1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA;2. Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, China;3. Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China;4. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China;5. School of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia;1. Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria;2. Department of Nutrition and Dietetics, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria;3. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Catolica de Chile, P.O. Box 306, 6904411, Santiago, Chile |
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| Abstract: | 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°C 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?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°C, vacuum frying time of 20–25 min, and immersing fructose concentration of 30–40%. |
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