Process Optimization in Vacuum Frying of Green Bean Slices Using Response Surface Methodology

Subject Areas : Microbiology

M. Nikkhah Eshghi ¹ , B. Ghiassi Tarzi ² , A. R. Basiri ³

1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار پژوهشکده صنایع شیمیایی سازمان پژوهش‌های علمی و صنعتی، تهران، ایران

Received: 2017-09-05 Accepted : 2017-09-05 Published : 2017-09-23

Keywords: Green Bean, Optimizing the Process, Response Surface Methodology, Vacuum Frying,

Abstract :

Introduction: Vacuum frying is a new technology that might be useful for producing newkind of snacks such as fruit and vegetable chips. The reason for this technology is to reducethe presence of oxygen and lower the processing temperature. The aim of this work is todetermine the effect of process parameters namely time, pressure, temperature on the specificcharacteristics of green bean in order to achieve the optimal processing condition.Materials and Methods: In this research, samples were processed in predeterminedtemperatures, pressures and times by using statistical response procedures. The effects offrying time and temperature and pressure on reduction of moisture, oil absorption, shrinkage,texture, and color were studied.Results: The optimum conditions of 119.13oC for the temperature, 285 mbar for the pressureand 14.63 min for the time were obtained. The results showed that the time of the exposure tofrying has a direct and significant relation to vacuum pressure and the samples moisture levelis related to frying time and the moisture of the sample is significantly reduced (p<0.05) byincreasing the frying time. Oil absorption level has a significant relation with temperature andtime (p<0.01).Conclusion :The results indicated that vacuum frying can improve the nutritional quality ofthe food with reduced cost and avoid the loss and wastage of the product.

References:

AOAC. (2000). Official methods of analysis of AOAC international, 17th edition. Association of Official Analytical Chemists.

Dana, D. & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth-a review. Advances in Colloid and Interface science, 128-130, 267-272.

Da Silva, P. & Moreira, R. (2008). Vacuum frying of high quality fruit and vegetable based snacks. Food Science and Technology, 41(10), 1758-1767.

Deman, J. M. (1999). Principles of food chemistry, An Aspen publication,3th edition.

Fan, L., Zhang, M., Xiao, G., Sun, J. & Tao, Q. (2005). The optimization of vacuum frying to dehydrate carrot chips. International Journal of Food and Technology, 40(9), 911-919.

Firestone, D. (1994). Official methods and recommended Practices of the American Oil Chemists Society. 4^th edition. AOCs press, Champaign, IL.

Garayo, J. & Moreira, R. (2002). Vacuum frying of potatoes chips. Journal of Food Engineering. 55(2), 181–191.

Ghiassi, B., Bassiri, B., Ghavami, M. & Bameni moghadam, M. (2011). Process optimization in vacuum frying of mushroom using response surface methodology. Journal of Food Biosciences and Technology. 14, 960-966

Granda, C., Moreir, R. & Tichy, S. E. (2004). Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. Food Engineering and Physical properties, 69(8), 405-411.

Mariscal, M. & Bouchon, P. (2008). Comparison between atmospheric and vacuum frying of apple slices. Department of Chemical and Bioprocess Engineering. 107(4), 1561-1569.

Mir-Bel, J., Oira, R. & Salvador, M. L. (2009). Influence of the vacuum break conditions on oil uptake during potato post-frying cooling. Journal of Food Engineering, 95(3), 416-422.

Passos, M. L. & Ribeiro, C. P. (2010). Innovation in food engineering: New techniques and product. contemporary food engineering series.

Sahin, S. & Sumnu, G. (2009). Advance in deep-fat frying of food. New York: Taylor & Francis Group.

Shyu, S. L., Hau L. B.  & Hwang. L. S. (1998). Effect of vacuum frying on the oxidative stability of oils, Journal of the American Oil Chemists Society. 75(10), 1393-1398.

Shyu, S. L. & Hawang, L. C. (2001). Effects of processing conditions on the quality of vacuum fried apple chips. Food research international. 34(2-3), 133-142

 

Yassai Mehrjardi, P., Ghiassi, B. & Bassiri, A. (2012). Developing vacuum fried pumpkin (Cucurbita Moschata Dutch) snack. Word Applied Sciences Journal. 18(2), 214-220.