Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips

Drying Technology

Volumn 25, Issue 12, 2007, Pages 2027-2034

  Song, Xian Ju ^a   Zhang, Min ^a   Mujumdar, Arun S ^b  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Breaking force; Moisture content; Oil content; Potato chips; Response surface methodology; Vacuum frying

Indexed keywords

FOOD PRODUCTS; MICROWAVES; MOISTURE; OILS AND FATS; OPTIMIZATION; REGRESSION ANALYSIS; STATISTICAL METHODS; VACUUM APPLICATIONS;

POTATO CHIPS; RESPONSE SURFACE REGRESSION; VACUUM FRYING; VACUUM MICROWAVE PREDRYING;

DRYING;

DRYING; FOOD PRODUCTS; MICROWAVES; MOISTURE; OILS AND FATS; OPTIMIZATION; REGRESSION ANALYSIS; STATISTICAL METHODS; VACUUM APPLICATIONS;

EID: 36849020545     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701728638     Document Type: Article

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