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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)....

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Published in:Journal of Food & Drug Analysis Vol. 19; no. 3; pp. 324 - 331
Main Authors: SHYI-LIANG SHYU, SUN HWANG, LUCY
Format: research tables/charts Journal Article
Published: Bureau of Food & Drug Analysis Sep2011
Online Access:View this record in EBSCOhost
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      dt: Sep2011
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      pub: Bureau of Food & Drug Analysis
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        atl: Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design.
      aug:
        au:
          SHYI-LIANG SHYU
          SUN HWANG, LUCY
        affil: Department of Food Science, National Chiayi University, Chiayi, 600 Taiwan. R.O.C.
      sug:
        subj:
          Carrot Analysis
          Food Handling Methods
          Cooking Methods
          Freeze Drying
          Research Methodology
          Colorimetry
          Data Analysis Software
          Analysis of Variance
          Regression
          Descriptive Statistics
          Plant Oils
          Fructose Analysis
      ab: 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). Results showed that the moisture content, oil content, color quality, and breaking force of fried carrot chips were significantly related to immersing fructose concentration, frying temperature and time. The moisture content and breaking force of fried carrot chips were positively correlated with immersing fructose concentration, whereas the oil content and color quality of fried carrot chips were negatively correlated with immersing fructose concentration. Based on CCRD and contour plots, optimal processing conditions of vacuum fried carrot chips were: vacuum frying temperature of 100 - 105°C. vacuum frying time of 16 - 20 min, and immersing fructose concentration of 30 - 40%. The high R2 correlation coefficients (above 0.90 except moisture content and δE value) indicated that the variables were adequately fitted to the regression equation which could highly predict the quality of vacuum fried carrot chips prepared from the frying conditions.
      pubtype: Academic Journal
      doctype:
        research
        tables/charts
        Journal Article
      ougenre: Article
    language: English
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