Effects of frying temperature, frying time and cycles on physicochemical properties of vacuum fried pineapple chips and shelf life prediction
2018
Wanakamol, W. | Poonlarp, P.
Effects of frying temperature (90, 95°C), frying time (50, 60 minutes) and cycles (8 frying cycles; 4 continuous cycles/day) on physicochemical properties of vacuum fried pineapple (cv. Phulae) chips were studied. Frying temperature significantly (p≤0.05) affected moisture content while frying time affected color of pineapple chips. The optimal vacuum frying condition was at 60 mmHg (abs) and 95°C for 50 minutes. Significant changes in the chip color increased with increasing frying cycles. After the vacuum fried pineapple chips packed in metalized polyethylene pouches with 100% nitrogen flushing were stored in accelerated conditions (ASLT) at 0, 25, 35 and 45°C for 12 weeks, it was found that observed changes in color and rancidity (TBARs) in pineapple chips were time and temperature dependence. The predicted shelf life of pineapple chips stored at 30°C based on the changes in TBARs was 30 weeks.
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