The optimization of vacuum frying to dehydrate carrot chips

被引：65
|
作者：
Fan, LP
Zhang, M [1 ]
Xiao, GN
Sun, JC
Tao, Q
机构：
[1] So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Peoples R China
[2] Haitong Food Grp Ltd Co, R&D Ctr, Cixi 315300, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2005年 / 40卷 / 09期
关键词：
breaking force; cell structure; fat content; frying temperature; moisture content; vacuum absolute pressure;
D O I：
10.1111/j.1365-2621.2005.00985.x
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, 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 degrees C, a vacuum absolute pressure of 0.010-0.020 MPa and a frying time of 15 min.
引用
收藏
页码：911 / 919
页数：9
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