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題名 | Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design=以中心組合環形設計探討真空油炸紅蘿蔔脆片之加工最適化 |
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作者 | 徐錫樑; 孫璐西; Shyu, Shyi-liang; Hwang, Lucy Sun; |
期刊 | Journal of Food and Drug Analysis |
出版日期 | 20110900 |
卷期 | 19:3 2011.09[民100.09] |
頁次 | 頁324-330+379 |
分類號 | 463.7 |
語文 | eng |
關鍵詞 | 真空油炸; 紅蘿蔔脆片; 加工條件; 中心組合環形設計; Vacuum frying; Carrot chips; Processing conditions; Central composite rotatable design; |
英文摘要 | ABSTRACT Carrot slices were blanched, immersed in fructose solution prior to frozen and vacuum fried to prepare carrot chips. The effects of immersing sugar concentration, vacuum frying temperature and time on the quality of fried carrot chips were studied with the central composite rotatable design (CCRD). Results showed that the moisture content, oil content, color quality, and breaking force of fried carrot chips were significantly related to immersing fructose concentration, frying temperature and time. The moisture content and breaking force of fried carrot chips were positively correlated with immersing fructose concentration, whereas the oil content and color quality of fried carrot chips were negatively correlated with immersing fructose concentration. Based on CCRD and contour plots, optimal processing conditions of vacuum fried carrot chips were: vacuum frying temperature of 100 - 105°C, vacuum frying time of 16 - 20 min, and immersing fructose concentration of 30 - 40%. The high R2 correlation coefficients (above 0.90 except moisture content and ∆E value) indicated that the variables were adequately fitted to the regression equation which could highly predict the quality of vacuum fried carrot chips prepared from the frying conditions. |
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