Study on optimization of potato chip under normal pressure frying process

Study on optimization of potato chip under normal pressure frying process
The potato chips produced by the atmospheric frying process have a high acrylamide content and an oil content of more than 30%. The research team found that the microwave drying machinery technology can reduce the oil content of the finished product to less than 12%. According to the experimental analysis, the potato of Atlantic variety is used as raw material, soaked in 0.5% citric acid aqueous solution, and dried at 85 °C. Min, finally fry until cooked at an oil temperature of 180 ° C to obtain a low content of acrylamide crisps.
According to the research of this group, the concentration of citric acid solution (0.10%~0.25%) was obtained by optimizing the processing technology of atmospheric pressure fried potato potato chips by L16(43) orthogonal test and analysis. In the range of pre-drying time (10~40 min) and frying temperature (170~200 °C), the optimum combination of low acrylamide content of normal-fried potato potato chips is 0.20% of citric acid solution. The pre-drying time is 30 min and the frying temperature is 180 °C.

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