Optimization of pre-fry drying of yam slices using response surface methodology

Journal of Food Process Engineering

Volumn 33, Issue 4, 2010, Pages 626-648

  Sobukola, Olajide Philip ^a   Awonorin, Samuel Olusegun ^a   Oladimeji, Sanni Lateef ^a   Olukayode, Bamiro Francis ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

BREAKING FORCE; COLOR PARAMETER; DRYING CONDITION; DRYING PRETREATMENT; DRYING TEMPERATURE; DRYING TIME; FRYING TEMPERATURE; HOT AIR DRYING; MOISTURE CONTENTS; OIL CONTENTS; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; WATER REMOVAL;

CURING; MOISTURE; REGRESSION ANALYSIS; SURFACE PROPERTIES;

DRYING;

DIOSCOREA ALATA;

EID: 77955159781     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00293.x     Document Type: Article

References (38)

1. ALVAREZ, M.D., MORILLO, M.J. CANET, W. 2000. Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur. Food Res. Tech. 211, 326 335.
2. ANDERSSON, A., GEKAS, V., LIND, I., OLIVEIRA, F. OSTE, R. 1994. Effect of preheating on potato texture. Crit. Rev. Food Sci. 34, 229 251.
3. AOAC, 1995. Official Methods of Analysis, Assoc. of Official Analytical Chemists
4. AOCS 1993. Official Methods and Recommended Practices of the American Oil Chemists Society, 4th Ed., The American Oil Chemists Society
5. BAUMANN, B. ESCHER, F. 1995. Mass and heat transfer during deep-fat frying of potato slices -1. Rate of drying and oil uptake. Lebens. Wiss. Technol. 28, 395 403.
6. BOUCHON, P. PYLE, D.L. 2005. Modelling oil absorption during post-frying cooling-II: solution of the mathematical model, model testing and simulations. Food Bioprod. Process 83, 261 272.
7. BOUCHON, P., HOLLINS, P., PEARSON, M., PYLE, D.L. TOBIN, M.I. 2001. Oil distribution in fried potatoes monitored by infra red microspectroscopy. J. Food Sci. 66, 918 923.
8. DU PONT, M.S., KIRBY, A.R. SMITH, A.C. 1992. Instrumental and sensory tests of texture of cooked frozen French fries. Int. J. Food Sci. Technol. 27, 285 295.
9. FAO, 2002. World crop production statistics. Food and Agriculture Organization of the United Nation Statistical database online service. Vialle delle Terme di Caracalla, 00100 Rome Italy. http://www.appls.fao.org/page/ collections?Subset=agriculture. (accessed August 27, 2006)
10. GAMBLE, M.H. RICE, P. 1987a. Effect of pre-fry drying on oil uptake and distribution in potato chip manufacture. Int. J. Food Sci. Technol. 22, 538 548.
11. GAMBLE, M.H. RICE, P. 1987b. Distribution and morphology of oil deposits in some deep fried products. J. Food Sci. 52, 1742 1743, 1745.
12. GARAYO, J. MOREIRA, R. 2002. Vacuum frying of potato chips. J. Food Eng. 55, 181 191.
13. GUPTA, P., SHIVHARE, U.S. BAWA, A.S. 2000. Studies on frying kinetics and quality of French fries. Drying Technol. 18, 311 321.
14. HINDRA, F. BAIK, O.D. 2006. Kinetics of quality changes during food frying. Crit. Rev. Food Sci. Nutr. 46, 239 258.
15. KOELSCH, C. 1994. Edible water vapour barriers: properties and promised. Trends Food Sci. Technol. 5, 76 81.
16. KROCHTA, J.M. D.E MULDER-JOHNSTON, C. 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technol. 51, 60 74.
17. KROKIDA, M.K., OREOPOULOU, V., MAROULIS, Z.B. MARINOS-KOURIS, D. 2001a. Effect of pre-drying on quality of French fries. J. Food Eng. 49, 347 354.
18. KROKIDA, M.K., OREOPOULOU, V., MAROULIS, Z.B. MARINOS-KOURIS, D. 2001b. Colour changes during deep-fat frying. J. Food Eng. 48, 219 225.
19. LAMBERG, I., HALLSTROM, B. OLSSON, H. 1990. Fat uptake in a potato drying/frying process. Lebens. Wiss. Und. Technol. 23 (4 295 300.
20. LUI-PING, F., MIN, Z., GONG-NIAN, X., JIN-CAI, S. QIAN, T. 2005. The optimization of vacuum frying to dehydrate carrot chips. Int. J. Food Sci. Technol. 40, 911 919.
21. LULAI, E.C. ORR, P.H. 1979. Influence of potato specific gravity on yield and oil content of chips. Am. Potato 56, 379 390.
22. MARQUEZ, G. ANON, M. 1986. Influence of reducing sugar and amino acids in the colour development of fried potatoes. J. Food Sci. 51, 157 160.
23. MELLEMA, M. 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci. Technol. 14, 364 373.
24. MOREIRA, R.G. BARRUFET, M.A. 1998. A new approach to describe oil absorption in fried foods: a simulation study. J. Food Eng. 32, 1 22.
25. MOREIRA, R.G., CASTELL-PEREZ, M.E. BARRUFET, M.A. 1999. Deep-Fat Frying: Fundamentals and Applications. Aspen
26. NI, H. DATTA, A.K. 1999. Moisture, oil and energy transport during deep-fat frying of food materials. Trans. Inst. Chem. Eng. 77, 194 204.
27. PANGLOLI, P., MELTON, S.L., COLLINS, J.L., PENFIELD, M.P. SAXTON, A.M. 2002. Flavour and storage stability of potato chips fried in cottonseed and sunflower oils and palm olein/sunflower oil blends. J. Food Sci. 67 (1 97 103.
28. PEDRESCHI, F. MOYANO, P. 2005. Oil uptake and texture development in fried potato slices. J. Food Eng. 70, 557 563. (Pubitemid 40682443)
29. PEDRESCHI, F., MOYANO, P., KAACK, K. GRANBY, K. 2005. Colour changes and acrylamide formation in fried potato slices. Food Res. Int. 38, 1 9.
30. PEDRESCHI, F., MOYANO, P., SANTIS, N. PEDRESCHI, R. 2007. Physical properties of pre-treated potato chips. J. Food Eng. 79, 1474 1482.
31. RIMAC-BRNCIC, S., LELAS, V., RADE, D. SIMUNDIC, B. 2004. Decreasing of oil absorption in potato strips during deep fat frying. J. Food Eng. 64, 237 241.
32. ROY, D., DAOUDI, L. AZAOLA, A. 2002. Optimization of galacto- oligosaccharide production by Bifidobacterium infants RW-8120 using response surface methodology. J. Ind. Microbiol. Biotechnol. 29, 281 285.
33. SAS (1999). Statistical Analysis Software (SAS) Systems for Windows. SAS Institute Inc.
34. SMITH, O. 1951. Effects of specific gravity and partial drying of potato slices on yield, colour, oil content and time of frying of chips. National Potato Chip Institute. Fats Oils Article 6, 1 2.
35. SOBUKOLA, O.P. (2007). Influence of some processing parameters on quality attributes and sorption kinetics of fried white yam crisps. Unpublished PhD. Thesis, Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria.
36. SOBUKOLA, O.P., DAIRO, O.U., SANNI, L.O., ODUNEWU, V.A. FAFIOLU, O.B. 2007. Thin layer drying of some leafy vegetables under open sun. Food Sci. Technol. Int. 13 (1 35 40.
37. SZCZESNIAK, A.S. 1987. Correlating sensory with instrumental texture measurements. An overview of recent developments. J. Texture Studies 18, 1 15.
38. VARELA, G. 1988. Current facts about the frying of food. In Frying of Foods: Principles, Changes and New Approaches (G. Varela, A.E. Bender I.D. Morton, eds) pp. 9 25, Ellis Horwood