Please use this identifier to cite or link to this item:
Title: Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips
Authors: Song, X.-J.
Zhang, M.
Mujumdar, A.S. 
Keywords: Breaking force
Moisture content
Oil content
Vacuum microwave
Issue Date: Dec-2007
Source: Song, X.-J.,Zhang, M.,Mujumdar, A.S. (2007-12). Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips. Drying Technology 25 (12) : 2021-2026. ScholarBank@NUS Repository.
Abstract: The effects of vacuum microwave predrying on the quality of vacuum-fried potato chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of potato chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried potato chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of potato chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of potato chips, which decreases the L value of potato chips and increases Hunter a and b values. Breaking force of fried potato chips is also significantly (P < 0.05) affected by the drying pretreatment, which decreases the breaking force at the beginning of predrying and then increases with vacuum microwave predrying time.
Source Title: Drying Technology
ISSN: 07373937
DOI: 10.1080/07373930701728703
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.


checked on Dec 12, 2017

Page view(s)

checked on Dec 8, 2017

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.