Abstract
Deep fat frying is a complex unit operation used in food industries. It includes the immersion food pieces in an oil bath. The objective of this study was to evaluate the effects of frying methods on oxidation in potato chips and asses the other parameters changing during deep fat frying. Three methods of frying were used in this work. So we used atmospheric, vacuum and gas pressure conditions in different times and temperatures. Atmospheric frying was done expose to lab environment. Vacuum frying was also applied because it could reduce the negative effects of frying. Nitrogen and Carbon dioxide mixture were used to generate required pressure in gas conditions instead of using steam generated from potato moisture. Test for analysis of variance were carried out using SPSS version 18. Experimental results showed that there was a significant differences (p<0.05) between three methods of frying. It was recognized that gas pressure frying could be an alternative to produce potato chips with lower oil content. The overall results suggest that the best organoleptic results were achieved in gas pressure. So it could be extensively recommended potato chips manufacturers.
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