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Optimization of microwave frying of potato slices by using Taguchi technique
Date
2007-03-01
Author
Öztop, Halil Mecit
Şahin, Serpil
Şümnü, Servet Gülüm
Metadata
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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 whereas oil content, hardness and color of 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 550 W microwave power level, for 2.5 min in sunflower oil. At this condition, the oil content of fried potatoes was lower than that of conventionally fried ones.
Subject Keywords
Food Science
URI
https://hdl.handle.net/11511/36864
Journal
JOURNAL OF FOOD ENGINEERING
DOI
https://doi.org/10.1016/j.jfoodeng.2006.01.031
Collections
Department of Food Engineering, Article
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H. M. Öztop, S. Şahin, and S. G. Şümnü, “Optimization of microwave frying of potato slices by using Taguchi technique,”
JOURNAL OF FOOD ENGINEERING
, pp. 83–91, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36864.