Optimization of French fries vacuum frying process by response surface methodology
Taking commercially available potatoes as raw materials, taking the frying temperature, frying time and vacuum as the influencing factors, the comprehensive score based on the oil content, brittleness and acrylamide content of the French fries is used as the process index of the product, and the response surface is adopted. The method optimizes the frying process of French fries.
Vacuum frying fries technology was developed in the late 1960s and early 1970s, and the technology developed rapidly after the 1980s. At the beginning, people used vacuum frying technology to obtain products with better quality than the traditional frying process, and later used it to dry the fruit pieces. The principle of vacuum frying technology is to use fresh fruits and vegetables as the main raw materials and edible oil as the heat medium. Under vacuum conditions, that is, 0.001~0.01MPa vacuum, it can be quickly dehydrated and dried in a very short time. Fruit and vegetable foods with low water content, low oil content, and brittle but not greasy.
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