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Optimization of vacuum frying dehydration of carrot chips

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  056039,  2005 ASAE Annual Meeting . (doi: 10.13031/2013.19556) @2005
Authors:   Zhang Min, FAN Liu-ping, ZHOU Le-qun
Keywords:   breaking force, cell structure, fat content, frying temperature, moisture content, vacuum absolute pressure

In this paper the effects of pretreatment and processing condition such as frying temperature, vacuum pressure and frying time were studied. Statistical analysis with Responses Surface Regression showed that moisture content, fat content and breaking force of carrot chips were significantly (P0.05) correlated with frying temperature, vacuum pressure and time. The optimum conditions of vacuum frying were: vacuum frying temperature of 100.-110., vacuum pressure of 0.08-0.09Mpa and time of 15min.

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