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Production of low oil content potato chips using vacuum frying
| dc.creator | Garayo, Jagoba | |
| dc.date.accessioned | 2012-06-07T15:45:55Z | |
| dc.date.available | 2012-06-07T15:45:55Z | |
| dc.date.created | 2001 | |
| dc.date.issued | 2001 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-G3642 | |
| dc.description | Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item. | en |
| dc.description | Includes bibliographical references (leaves 130-136). | en |
| dc.description | Issued also on microfiche from Lange Micrographics. | en |
| dc.description.abstract | Vacuum frying was used as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144⁰C) and vacuum pressure (84.66, 91.43, 98.20 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated. Furthermore, vacuum fried potato chips (98.20 kPa and 144⁰C) were compared to potato chips fried under atmospheric conditions (165 and 192⁰C). During vacuum frying, oil temperature and vacuum pressure had a significant effect on the drying rate and oil absorption rate of potato chips. However, these two parameters had no significant effect on the final moisture and oil content of potato chips. Potato chips fried at lower vacuum pressure and higher temperature had less volume shrinkage. Color was not significantly affected by the oil temperature and vacuum pressure. Hardness values increased with increasing oil temperature and decreasing vacuum levels. A higher drying and oil absorption rate was obtained when atmospheric frying was compared to vacuum frying. Potato chips fried under vacuum conditions (29 in Hg and 144⁰C) had more volume shrinkage than potato chips fried under atmospheric conditions (165 and 192⁰C). The vacuum fried potato chips were slightly harder and lighter in color than the potato chips fried under atmospheric conditions. It was concluded that vacuum frying is a process that could be used to produce potato chips with lower oil content and desirable color and texture. | en |
| dc.format.medium | electronic | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en_US | |
| dc.publisher | Texas A&M University | |
| dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
| dc.subject | agricultural engineering. | en |
| dc.subject | Major agricultural engineering. | en |
| dc.title | Production of low oil content potato chips using vacuum frying | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | agricultural engineering | en |
| thesis.degree.name | M.S. | en |
| thesis.degree.level | Masters | en |
| dc.type.genre | thesis | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
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