Optimization of Microwave Frying of Potato Slices by Using Taguchi Technique

Date

2005-06-15

Author

Öztop, Halil Mecit
Şahin, Serpil
Şümnü, Servet Gülüm

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https://hdl.handle.net/11511/74209

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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...
Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (2006-04-26)
Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2007-04-01) 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 ...
Optimization of microwave frying of potato slices Öztop, Mecit Halil; Şahin, Serpil; Department of Food Engineering (2005) 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...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...

Citation Formats

H. M. Öztop, S. Şahin, and S. G. Şümnü, “Optimization of Microwave Frying of Potato Slices by Using Taguchi Technique,” 2005, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/74209.