Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design.
Carrot slices were blanched, immersed in fructose solution prior to frozen and vacuum fried to prepare carrot chips. The effects of immersing sugar concentration, vacuum frying temperature and time on the quality of fried carrot chips were studied with the central composite rotatable design (CCRD)....
| Publicado en: | Journal of Food & Drug Analysis Vol. 19; no. 3; pp. 324 - 331 |
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| Autores principales: | , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Bureau of Food & Drug Analysis
Sep2011
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| Acceso en línea: | Ver este registro en EBSCOhost |