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Olayinka Righteous Akinpelu,Micheal Ayodele Idowu,Olajide Philip Sobukola,Folake Henshaw,Silifat Ajoke Sanni,Goke Bodunde,Mure Agbonlahor,Loreto Munoz 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
Optimization of processing conditions (temperature122 to 136oC, vacuum pressure 9.91 to 19.91 cmHg, andfrying time 3 to 9 min) during vacuum frying of plantainchips was investigated using a Box-Behnken experimentaldesign with response surface methodology (RSM). Modelsfor various responses were developed and optimized fryingconditions using numerical solutions were established. Optimized vacuum fried samples were compared withatmospheric fried samples based on the concept of equivalentthermal driving force (ETDF). Frying parameters hadsignificant (p<0.05) effects on the moisture content,texture, and color with a coefficient of determination (R2)for quadratic model responses varying between 0.53 and0.99. Optimum vacuum frying conditions for plantain chipswere a frying temperature of 133oC, vacuum pressure of9.91 cmHg, and frying time of 6 min based on desirabilityconcepts. Vacuum fried plantain chips had more acceptablesensory properties, based on ETDF values, than atmosphericfried samples.