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Effect of Pre-drying and Microwave-assisted Vacuum Frying on Elephant Apple

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Title Effect of Pre-drying and Microwave-assisted Vacuum Frying on Elephant Apple
 
Creator Saikia, Deepanka
Nayak, Prakash Kumar
Boruha, Bhuyashi
Krishnan, Keshavan Radha
Dash, Uma
Bal, Lalit M.
 
Subject Elephant apple slices
Microwave frying
Oil uptake
Vacuum frying
 
Description 989-994
Elephant apple slices were pre-dried before being microwave-fitted vacuum-fried to limit the amount of oil absorbed
while maintaining the ideal quality. Elephant apple slices were initially dried at 60°C for 27.5 min to attain the MC level of
200% db, and then trials with frying were conducted using a microwave-fitted vacuum fryer. For evaluation, three frying
times of 6, 4, and 2 min at power levels of 1000, 600, and 400 W were taken into consideration.The final qualities of the
fresh slices and pre-dried slices were studied in terms of colour, oil absorption and hardness. The impact of oil penetration
during frying indicated that drying temperature did not affect the amount of oil or moisture in the slices after they were fried.
Lower oil content and rapid colour changes resulted from higher frying temperatures. Combined pre-dried and MVF may
produce fried food that is crispier (lower breaking force), healthier (lower oil content), and have a better colour.
 
Date 2022-09-06T11:30:53Z
2022-09-06T11:30:53Z
2022-09
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/60485
https://doi.org/10.56042/jsir.v81i09.58829
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.81(09) [Sep 2022]