study on optimization of microwave frying of potato

Effect of pre

In the present study attempts were made to improve the quality and reduce the residual oil content of vacuum fried ripened banana chips through pre-treatments viz blanching cum drying gum coating and freezing The quality attributes like oil absorption moisture content water activity texture colour and sensory values were determined for all the products treated at frying temperature

Publications

Oztop M Sahin S Sumnu G Optimization of microwave frying of potato slices by Taguchi technique Journal of Food Engineering 79(1): 83-91 (2007) 52 Keskin S O G Sumnu S Sahin "A study on the effects of different gums on dielectric properties and the quality of breads baked infrared-microwave combination oven" European Food Research and Technology 224(3): 329-334 (2007) 53

Vacuum Frying: An Alternative to Obtain High

Aguilera JM Gloria-Hernandez H (2000) Oil absorption during frying of frozen parfried potatoes J Food Sci 65(3):476–479 J Food Sci 65(3):476–479 Aguilera-Carb A Cesar-Montnez J Anzaldua-Morales A de la Luz-Reyes M Contreras-Esquivel J Noe-Aguilar C (1999) Improvement of color and limpness of fried potatoes by in situ pectinesterase activation

Study on the processing of none

Study on the processing of none-frying sweet potato chips Gao Jianhua et al (45) Various factors including water content in sweet potato dough amount of food grade oil starch addition baking temperature and raising agent were studied in the production process of none|frying sweet potato chips

Optimization of Conditions for Extraction of Polyphenols

Potato is considered as a food rich in polyphenols and these antioxidant compounds protect the body's cells from damage caused by free radicals The phenolic content of the potato differs considerably depending on the variety the growing and climatic conditions and the methods of analysis used However potato must be cooked for

Study on optimization of potato chip under normal

Study on optimization of potato chip under normal pressure frying process PDF The potato chips produced by the atmospheric frying process have a high acrylamide content and an oil content of more than 30% The research team found that the microwave drying machinery technology can reduce the oil content of the finished product to less than 12% According to the experimental analysis the

Effective Ways of Decreasing Acrylamide Content in Potato

Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries Optimization of the blanching process to reduce acrylamide in fried potatoes LWT - Food Science and Technology 2008 41 (9) 1648-1654 DOI: 10 1016/j lwt 2007 10 007 T K Palazoğlu V Gkmen Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels

Study on Optimization of Microwave Frying of Potato Slices

09/04/2013Study on Optimization of Microwave Frying of Potato Slices by Using Taguchi Design Er K Murali Naik ** Er K Lakshmi Bala* ** Teaching Associate CFST Bapatla ANGRAU * Assistant professor VSAET SHIATS Allahabad U P India Abstract Use of microwave fying for food products may be considered as a new way of improving the quality of the

CN107568663A

It is an object of the invention to provide a kind of method for preparing quick-frozen French fries utilize raw potatoes study the drying temperature pre-processed in quick-frozen French fries processing technology the color of drying time and pre- deep-fat frying time to product the influence of moisture content and oil content and using the quality of high-quality French fries as

The Effect of Methylcellulose Temperature and Microwave

Abstract The aim of this study was to determine the effect of microwave pretreatment usage of methylcellulose oil temperature and frying time on mass transfer during deep fat frying of chicken nuggets Methylcellulose was used in batter and as a coating on product Microwave with two power densities namely 3 7 and 7 4 W/g was used for reduction of initial moisture content of samples before

Optimization of vacuum frying condition for producing

03/07/2019Single‐factor experiments for optimization of vacuum frying conditions We first determined the effects of frying temperature on the quality characteristics of surimi chips As shown in Figure Figure1A 1 A the oil content of surimi chips rapidly decreased with the increase in temperature from 85 to 105C and then kept at low levels when temperature was above 105C This decreasing trend

SID ir

The accuracy of the knowledge of mass transfer parameters (effective diffusivity coefficient dimensionless Biot number and mass transfer coefficient) in the case of frying is essential and important for designing modeling and process optimization This study is undertaken to develop a more realistic approach for determining mass transfer parameters during frying of potato slices for

Effect of process variables in the production of fried

1 Director Maestra en Ingeniera de Alimentos Departamento de Ingeniera Facultad de Ingenieras Universidad de Caldas Manizales Colombia francisco castellanosucaldas edu 2 Profesor catedrtico Departamento de Ingeniera Facultad de Ingenieras Universidad de Caldas Manizales Colombia 3 Profesor Asociado Departamento de Matemticas Facultad de Ciencias Exactas y

Studyoftheoptimisationofpuffing

6 SongXJ ZhangM and MujumdarAS Optimization of vacuum microwave pre-drying and vacuum frying conditions to produce friedpotatochips DryingTechnol 25:2027–2034 (2007) 7 PedreschiF and MoyanoP Oil uptake and texture development in friedpotatoslices JFoodEng70:557–563(2005) 8 KrokidaMK OreopoulouV MaroulisZB and Marinos-KourisD Effects

SID ir

The accuracy of the knowledge of mass transfer parameters (effective diffusivity coefficient dimensionless Biot number and mass transfer coefficient) in the case of frying is essential and important for designing modeling and process optimization This study is undertaken to develop a more realistic approach for determining mass transfer parameters during frying of potato slices for

Studyoftheoptimisationofpuffing

6 SongXJ ZhangM and MujumdarAS Optimization of vacuum microwave pre-drying and vacuum frying conditions to produce friedpotatochips DryingTechnol 25:2027–2034 (2007) 7 PedreschiF and MoyanoP Oil uptake and texture development in friedpotatoslices JFoodEng70:557–563(2005) 8 KrokidaMK OreopoulouV MaroulisZB and Marinos-KourisD Effects

Effect of Microwave Frying on Acrylamide Formation in

microwave-fried potato chips The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W The highest level was 13230 ppb at 800 W for 120 s Moreover the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb As a result of this study it was concluded that

Study of the optimisation of puffing characteristics of

BACKGROUND: In commercial deep-fat frying of potato chips the oil content of the final products ranges from 35 to 45 g 100 g-1 (wet basis) High-temperature frying may cause the formation of acrylamide making the products unhealthy to the consumer The aim of this research was to explore a new method spouted bed microwave drying to produce healthier puffed snack potato cubes as

INFLUENCE OF MICROWAVE DRYING METHOD ON THE

study of the nutritional characteristics of products during microwave-spouted drying and few reports on textural properties of puffed products from microwave-spouted bed drying The objective of this work is to investigate the comparative effects of three different drying methods (MSBD MVD and AD) on sweet potato dices Crispness rehydration

STA 6167 – Project 2

Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips Drying Technology Vol 25 pp 2027-2034 Description: 3 Factor Response surface model relating three aspects to factors Factors/Levels: Vacuum microwave predrying time (minutes): -1 682=0 95 -1=3 0=6 1=9 1 682=11 05 Vacuum temperature (degC): -1 682=83 18 -1=90 0=100 1=110

Status and prospects of nutritional cooking

Adedeji prepared fried chicken nuggets with both microwave and frying process (Akinbodea et al 2009) Studies had shown that with a 60 s pre-cooking with microwave at an energy density of 6 7 w/g the chicken nuggets which were then fried at 190℃ for 4 min had the highest moisture content and the lowest oil content

Study of the optimisation of puffing characteristics of

Background: In commercial deep-fat frying of potato chips the oil content of the final products ranges from 35 to 45 g 100 g(-1) (wet basis) High-temperature frying may cause the formation of acrylamide making the products unhealthy to the consumer The aim of this research was to explore a new method spouted bed microwave drying to produce healthier puffed snack potato cubes as possible

Optimization of microwave frying of osmotically

Microwave power level (400 550 700 W) frying time (1 5 2 0 2 5 min) and osmotic dehydration time (15 30 45 min) were the independent variables in the study Osmotic dehydration treatment was conducted using 20% (w/w) sodium chloride solution at 30 C Moisture content of the fried potatoes decreased whereas oil content hardness and Δ