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Effect of microwave-assisted vacuum fryingon the quality of banana chips |
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| รหัสดีโอไอ | |
| Creator | 1. Bundit Jumras 2. Chouw Inprasit 3. Nattawut Suwannapum |
| Title | Effect of microwave-assisted vacuum fryingon the quality of banana chips |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2020 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 1 |
| Page no. | 203-212 |
| Keyword | combined microwave frying, banana chips, vacuum frying, microwave time |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | This article examines the capability of microwave-assisted vacuum frying (MWVF) on saving frying time and qualityimprovement of fried banana chips. The MWVF machine was designed to combine vacuum frying (VF) and microwave heating(MW) in which electromagnetic distribution was simulated by COMSOL Multiphysics application software. Fresh banana chipswere fried at 95 ?C and 2 kPa, at various vacuum frying times (2575 min), and at microwave heating times of 5 and 10 min. Thequality of the banana chips was considered in terms of moisture, oil content, texture, color, and sensory attributes. The resultsshowed that MWVF could provide a significantly shorter frying time than VF, from 75 min to 50 min (VF40MW10). TheMWVF techniques were able to preserve the quality of banana chips similar to the VF method. The banana chips made byMWVF had a better sensory evaluation than the ones fried only by vacuum. |
