Masoud Hashemi Shahraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Mohammad Ghorbani
Abstract
Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal ...
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Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal time (20, 50 and 80 s), frying temperature (140, 170 and 200 C) and frying time (4, 6 and 8 min), Investigated factorsoptimized with respect totheoil and moisture contents, color and textural parameters. The models showed very well fitness with experimental data. The coefficients of obtained models with RSM, was optimized by using genetical gorithms and was observedthat GA optimized models showingbetterfitnesswith theexperimentalresults than RSM models. The resultssuggest thatpost-frying centrifuge step in300 rpm for 80 sand fryingin 175-180Cfor 7-8 minleadsto French fries withlowestmoisture and oil contentand best color and texture.
