Study of optimum conditions for vacuum frying carambolas

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  • Hou CHIH-YAO
    Department of Food Science, National Pingtung University of Science and Technology
  • Wu PO-CHIH
    Department of Food Science, National Pingtung University of Science and Technology
  • Yang I-CHEN
    Department of Food Science, National Pingtung University of Science and Technology
  • Huang HSIANG-LIN
    Department of Food Science, National Pingtung University of Science and Technology
  • Wu MING-CHANG
    Department of Food Science, National Pingtung University of Science and Technology

Bibliographic Information

Other Title
  • ゴレイシをバキューム・フライにする最適条件に関する研究

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Abstract

The effects of various frying parameters on the quality of vacuum-fried carambolas were investigated. The three-variable three-level fractional factorial design response surface methodology was used to combine the operation conditions, and process variables including syrup-soaking time, frying temperature and frying time. The response variables were based on the overall acceptability determined through sensory evaluation; the highest overall acceptability was obtained by the combination of syrup-soaking at 30° Brix for 1 hour, and then vacuum frying at 108°C for 46 min. Model functions were verified as being adequate, using an optimum combination of syrup-soaking time, frying temperature and frying time. The result showed that vacuum-fried carambolas have good quality.

Journal

  • Food Preservation Science

    Food Preservation Science 31 (5), 245-251, 2005

    Japan Association of Food Preservation Scientists

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