Effect of vacuum frying conditions on physico-chemical properties of banana chips
The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality of v...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/103518 |
| _version_ | 1855528291211935744 |
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| author | Udomkun, Patchimaporn Innawong, B. Njukwe, E. |
| author_browse | Innawong, B. Njukwe, E. Udomkun, Patchimaporn |
| author_facet | Udomkun, Patchimaporn Innawong, B. Njukwe, E. |
| author_sort | Udomkun, Patchimaporn |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality of vacuum fried chips was subsequently compared with that of chips fried under atmospheric conditions (101.3 kPa) at 170°C. The rate of moisture loss significantly increased (p < 0.05) with the higher temperature and lower vacuum pressure applied in the frying process. In addition, moisture loss was linearly proportionate to the amount of oil content (R2 = 0.97). Frying chips at 140C and 21.3 kPa resulted in the most volume shrinkage. No significant (p > 0.05) difference in color (L* = 58.8, a* = 5.1, b* = 23.9) was found in any of the chips fried under each vacuum condition. Banana chips fried under vacuum pressure conclusively contained (p < 0.05) less oil, were lighter in color, had higher volume shrinkage, less crispness, and a harder texture than atmospherically fried chips. |
| format | Journal Article |
| id | CGSpace103518 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | CGSpace1035182025-11-11T10:31:49Z Effect of vacuum frying conditions on physico-chemical properties of banana chips Udomkun, Patchimaporn Innawong, B. Njukwe, E. vacuum frying bananas chips thailand physicochemical processes The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality of vacuum fried chips was subsequently compared with that of chips fried under atmospheric conditions (101.3 kPa) at 170°C. The rate of moisture loss significantly increased (p < 0.05) with the higher temperature and lower vacuum pressure applied in the frying process. In addition, moisture loss was linearly proportionate to the amount of oil content (R2 = 0.97). Frying chips at 140C and 21.3 kPa resulted in the most volume shrinkage. No significant (p > 0.05) difference in color (L* = 58.8, a* = 5.1, b* = 23.9) was found in any of the chips fried under each vacuum condition. Banana chips fried under vacuum pressure conclusively contained (p < 0.05) less oil, were lighter in color, had higher volume shrinkage, less crispness, and a harder texture than atmospherically fried chips. 2018-09 2019-09-06T09:45:36Z 2019-09-06T09:45:36Z Journal Article https://hdl.handle.net/10568/103518 en Open Access application/pdf Udomkun, P., Innawong, B. & Njukwe, E. (2018). Effect of vacuum frying conditions on physico-chemical properties of banana chips. Science, Engineering and Health Studies, 12(3), 169-178. |
| spellingShingle | vacuum frying bananas chips thailand physicochemical processes Udomkun, Patchimaporn Innawong, B. Njukwe, E. Effect of vacuum frying conditions on physico-chemical properties of banana chips |
| title | Effect of vacuum frying conditions on physico-chemical properties of banana chips |
| title_full | Effect of vacuum frying conditions on physico-chemical properties of banana chips |
| title_fullStr | Effect of vacuum frying conditions on physico-chemical properties of banana chips |
| title_full_unstemmed | Effect of vacuum frying conditions on physico-chemical properties of banana chips |
| title_short | Effect of vacuum frying conditions on physico-chemical properties of banana chips |
| title_sort | effect of vacuum frying conditions on physico chemical properties of banana chips |
| topic | vacuum frying bananas chips thailand physicochemical processes |
| url | https://hdl.handle.net/10568/103518 |
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