Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique

Date

2006-04-26

Author

Öztop, Halil Mecit
Şahin, Serpil
Şümnü, Servet Gülüm

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https://hdl.handle.net/11511/76937

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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 Potato Slices by Using Taguchi Technique Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (2005-06-15)
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 ...
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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 Taguchi Technique,” 2006, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76937.