Vacuum frying of carrot chips

• Published in: Drying technology Vol. 23; no. 3; pp. 645 - 656
• Main Authors: Fan, L.P, Zhang, M, Mujumdar, A.S
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 01-01-2005
• Subjects: Breaking force; Carrot; carrots; Color; cooking quality; deformation; Fat content; fried foods; frying; lipid content; Moisture content; slicing; texture; Vacuum frying; vacuum processing; water activity; water content
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1081/DRT-200054159

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.