Optimization of process variables for preparation of fresh fried potato chips

Citation
S. Pokharkar et D. Mahale, Optimization of process variables for preparation of fresh fried potato chips, J FD SCI M, 38(4), 2001, pp. 369-370
Citations number
7
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
369 - 370
Database
ISI
SICI code
0022-1155(200107/08)38:4<369:OOPVFP>2.0.ZU;2-D
Abstract
Effects of frying time, temperature and thickness of potato slices on oil a bsorption, moisture content and colour of fresh fried chips have been studi ed. The loss of reducing sugars was found to have an average diffusivity of 5.01 x 10(-9)m(2)/S in case of blanching of 1.5 and 2.0 mm thick slices in boiling water, Multiple regression equations were developed for moisture, oil and colour values in the final product as a function of frying time, oi l temperature and thickness of slice. For good quality potato chips, the op timum parameters were 219-221 sec frying time, 145-146 degreesC oil tempera ture and 2.00 mm thickness of slice by linear programming technique.