Please use this identifier to cite or link to this item: https://doi.org/10.1081/DRT-200054159
Title: Vacuum frying of carrot chips
Authors: Fan, L.-P.
Zhang, M.
Mujumdar, A.S. 
Keywords: Breaking force
Carrot
Color
Fat content
Moisture content
Vacuum frying
Issue Date: 2005
Citation: Fan, L.-P., Zhang, M., Mujumdar, A.S. (2005). Vacuum frying of carrot chips. Drying Technology 23 (3) : 645-656. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-200054159
Abstract: Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with increasing frying oil temperature and degree of vacuum. Statistical analysis of the color data showed that there were no significant differences (P > 0.05) in lightness (L), redness (a), and yellowness (b) of carrot chips as a function of vacuum degree and temperature. The breaking force of carrot chips decreased with increasing frying temperature and vacuum degree. The statistical analysis also showed that there were no significant differences (P > 0.05) in the breaking force as a function of temperature, but the breaking force was significantly (P < 0.05) affected by the vacuum degree. Copyright © 2005 Taylor & Francis, Inc.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61659
ISSN: 07373937
DOI: 10.1081/DRT-200054159
Appears in Collections:Staff Publications

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