Abstract
The effects of vacuum microwave predrying and vacuum frying conditions on the quality of vacuum-fried potato chips were studied. Both the moisture content and oil content of potato chips decreased with increasing vacuum microwave predrying time. During vacuum frying, the moisture content of potato chips decreased with increasing frying temperature and time, while the oil content increased. Statistical analysis with response surface regression showed that the moisture content, oil content, and breaking force of potato chips were significantly (P<0.05) correlated with vacuum microwave predrying time, frying temperature, and frying time. Based on surface responses and contour plots, optimum conditions were vacuum microwave predrying time of 8–9 min, vacuum frying temperature of 108–110°C, and vacuum frying time of 20–21 min.
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