Optimization of microwave frying of potato slices

Download

index.pdf

Date

2005

Author

Öztop, Mecit Halil

Metadata

Show full item record

Item Usage Stats

197
views

69
downloads

The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using Taguchi Technique. Microwave power level (400W, 550W and 700W), frying time (2.0, 2.5, 3.0 minutes) and oil type (sunflower, corn and hazelnut oil) were the parameters used in the study. Moisture content of potatoes decreased whereas oil content, hardness and ?E values of the potatoes increased with increasing frying time and microwave power level. The potatoes with the highest oil content were found to be the ones that were fried in the hazelnut oil. The optimum condition was found as frying at 550W microwave power level, for 2.5 minutes in sunflower oil. The potatoes that were fried at the optimum condition were determined to have lower oil contents compared to the ones fried conventionally.In the second part of the study, osmotic dehydration was applied prior to microwave frying process in order to reduce oil uptake and to evaluate the effect of osmotic dehydration with microwaves on quality of fried potatoes. The process was optimized by using both Taguchi Technique and Response Surface Methodology. Microwave power level (400W, 550W and 700W), frying time (1.5, 2.0, 2.5 minutes) and osmotic dehydration time (15, 30, 45 minutes) were the parameters used in the study. Osmotic dehydration treatment was conducted in a salt solution of 20 % (w/w) at 30oC. Moisture content decreased whereas oil content, hardness and ?E value of potatoes increased with increasing

Subject Keywords

Food processing.

URI

http://etd.lib.metu.edu.tr/upload/12606536/index.pdf
https://hdl.handle.net/11511/15433

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Optimization of microwave-halogen lamp baking of bread Demirekler, Pınar; Şümnü, Servet Gülüm; Department of Food Engineering (2004) The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking...
Optimization of Processing Conditions During Halogen Lamp-Microwave Baking of Cakes Sevimli, Kadriye Melike; Şümnü, Servet Gülüm; Department of Food Engineering (2004) The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven; microwave power and baking time for microwave oven; halogen lamp power and baking time for halog...
Optimization of microwave frying of potato slices by using Taguchi technique Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2007-03-01) Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In this study, the effects of microwaves on quality of fried potatoes (moisture content, oil absorption, color and hardness) were studied and the process was optimized by using Taguchi Technique. Microwave power level (400 W, 550 W and 700 W), frying time (2.0, 2.5, 3.0 min) and oil type (sunflower, corn and hazelnut oil) were the parameters used in the study. Moisture content decreased wher...
Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken Fingers Barutcu, Isil; Mccarthy, Michael J.; Seo, Young-Seob; Şahin, Serpil (Wiley, 2009-06-01) The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for 0.5 and 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional fryer at 180 degrees C for 2 and ...
EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING Şahin, Serpil; Bayindirli, L. (Informa UK Limited, 1999-01-01) The effective thermal conductivities of potato were measured at various stages of the frying process. Samples were taken at 30 s intervals during frying, and two different methods (line heat source and modified Fitch method) were used to measure the effective thermal conductivity. An iterative Kopelman model was used for the prediction of thermal properties. The effective thermal conductivity decreased as frying time increased. The variation of experimental measurements by both methods and modeling were wit...

Citation Formats

M. H. Öztop, “Optimization of microwave frying of potato slices,” M.S. - Master of Science, Middle East Technical University, 2005.