%0 Journal Article %1 noKey %A Akinpelu, OlayinkaRighteous %A Idowu, MichealAyodele %A Sobukola, OlajidePhilip %A Henshaw, Folake %A Sanni, SilifatAjoke %A Bodunde, Goke %A Agbonlahor, Mure %A Munoz, Loreto %D 2014 %I The Korean Society of Food Science and Technology %J Food Science and Biotechnology %K chips %N 4 %P 1121-1128 %R 10.1007/s10068-014-0153-x %T Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM) %U http://dx.doi.org/10.1007/s10068-014-0153-x %V 23 %X Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of plantain chips was investigated using a Box-Behnken experimental design with response surface methodology (RSM). Models for various responses were developed and optimized frying conditions using numerical solutions were established. Optimized vacuum fried samples were compared with atmospheric fried samples based on the concept of equivalent thermal driving force (ETDF). Frying parameters had significant (

@article{noKey, abstract = {Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of plantain chips was investigated using a Box-Behnken experimental design with response surface methodology (RSM). Models for various responses were developed and optimized frying conditions using numerical solutions were established. Optimized vacuum fried samples were compared with atmospheric fried samples based on the concept of equivalent thermal driving force (ETDF). Frying parameters had significant (}, added-at = {2014-08-11T09:54:25.000+0200}, author = {Akinpelu, OlayinkaRighteous and Idowu, MichealAyodele and Sobukola, OlajidePhilip and Henshaw, Folake and Sanni, SilifatAjoke and Bodunde, Goke and Agbonlahor, Mure and Munoz, Loreto}, biburl = {https://www.bibsonomy.org/bibtex/2301b62f3e04e51502f95282bcae67264/liloubio}, description = {Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM) - Springer}, doi = {10.1007/s10068-014-0153-x}, interhash = {c319c2258461a2ac404333c3954f95a8}, intrahash = {301b62f3e04e51502f95282bcae67264}, issn = {1226-7708}, journal = {Food Science and Biotechnology}, keywords = {chips}, language = {English}, number = 4, pages = {1121-1128}, publisher = {The Korean Society of Food Science and Technology}, timestamp = {2014-08-11T09:54:25.000+0200}, title = {Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)}, url = {http://dx.doi.org/10.1007/s10068-014-0153-x}, volume = 23, year = 2014 }