Vacuum Frying of Carrot Chips
Liuping Fan, Min Zhang, Arun S. Mujumdar
Drying Technology
Abstract
Abstract Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with increasing frying oil temperature and degree of vacuum. Statistical analysis of the color data showed that there were no significant differences P > 0.05) in lightness (L), redness (a), and yellowness (b) of carrot chips as a function of vacuum degree and temperature. The breaking force of carrot chips decreased with increasing frying temperature and vacuum degree. The statistical analysis also showed that there were no significant differences P < 0.05) in the breaking force as a function of temperature, but the breaking force was significantly (P < 0.05) affected by the vacuum degree.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
vacuum frying affects oil content
“During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with increasing frying oil temperature and degree of vacuum.”
vacuum frying affects color
“Statistical analysis of the color data showed that there were no significant differences P > 0.05) in lightness (L), redness (a), and yellowness (b) of carrot chips as a function of vacuum degree and ...”
vacuum frying affects breaking force
“The breaking force of carrot chips decreased with increasing frying temperature and vacuum degree.”