Optimization of vacuum frying condition for shallot | เธเธฒเธฃเธจเธถเธเธฉเธฒเธชเธ เธฒเธงเธฐเธเธฒเธฃเธเธญเธเธชเธธเธเธเธฒเธเธฒเธจเธเธตเนเนเธซเธกเธฒเธฐเธชเธกเธชเธณเธซเธฃเธฑเธเธซเธญเธกเนเธเธ
2007
Nantawan Therdthai(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Phaisan Wuttijumnong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jungchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Chatlada Kusucharid(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Nowadays, healthy food became more popular. This research was aimed to develop fried snack from shallot which is also good for human health. Normally fried snack was tasteful, but not healthy. This was due to high fat content. To reduce fat content from frying process, vacuum frying was used in this research. Using the central composite design, experiments were conducted at 550 -700 mmHg of vacuum, 85-120 deg C and 5-25 minutes. From the obtained experimental data, empirical models were established to express the relationship between process parameters (Including vacuum level, frying temperature and time) and product quality. Based on the models developed, the frying conditions were optimized using least square criterion. To minimize fat content of fried snack, shallot should be fried under vacuum 551 mmHg and 108 deg C for 13 minutes. The optimal vacuum frying condition was conducted to compare with the deep fat frying The result showed the improvement of product color as well as a decrease of fat content in finished product. After 7 times continuous vacuum frying process, a slightly change of acid value of oil was found. Therefore the optimal vacuum fried condition could be applied for producing fried snack from shallot.
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