Fan Liuping

Sorption isotherms of vaccum-fried carrot chips

Abstract The moisture sorption isotherms for carrot chips after vacuum frying were determined using a gravimetric technique at 10, 25, and 40°C and fitted with BET, GAB, Smith, Halsey, Henderson, and Peleg models. A nonlinear least-squares regression program was used to determine the models constants. The Peleg, Halsey, and GAB models were found to best represent the experimental data throughout the entire water activity range.

Optimization of vacuum frying dehydration of carrot chips

In this paper the effects of pretreatment and processing condition such as frying ntemperature, vacuum pressure and frying time were studied. Statistical analysis with nResponses Surface Regression showed that moisture content, fat content and breaking nforce of carrot chips were significantly (PiU0.05) correlated with frying temperature, nvacuum pressure and time. The optimum conditions of vacuum frying were: vacuum frying ntemperature of 100.-110., vacuum pressure of 0.08-0.09Mpa and time of 15min.