Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology

Date

2007-04-01

Author

Öztop, Halil Mecit
Şahin, Serpil
Şümnü, Servet Gülüm

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Microwave frying of osmotically dehydrated potatoes was optimized by using response surface methodology. Osmotic dehydration was applied prior to microwave frying in order to reduce oil uptake and to evaluate the effect of osmotic dehydration on quality of microwave fried potatoes. Moisture content, oil content, hardness and color of the fried potatoes were used as quality parameters. Microwave power level (400, 550, 700 W), frying time (1.5, 2.0, 2.5 min) and osmotic dehydration time (15, 30, 45 min) were the independent variables in the study. Osmotic dehydration treatment was conducted using 20% (w/w) sodium chloride solution at 30 degrees C. Moisture content of the fried potatoes decreased whereas oil content, hardness and Delta E value of potatoes increased with increasing frying time and microwave power level. The increase in osmotic dehydration time reduced moisture content and oil content and increased hardness of fried potatoes. The optimum condition was found as frying at 400 W microwave power level for 1.5 min after 39 min of osmotic dehydration time.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/42503

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-006-0362-5

Collections

Department of Food Engineering, Article

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Citation Formats

H. M. Öztop, S. Şahin, and S. G. Şümnü, “Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 707–713, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42503.