International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1207) Last page : (1218)
Article doi: http://dx.doi.org/10.18782/2320-7051.5545

Study on Optimisation of Microwave Frying of Potato Slices

K. Murali Naik**, K. Lakshmi Bala* and D. Srinivas**
**Assistant Professor, A.M. Reddy Memorial college of Engg. & Technology, Narasaraopet
*Assistant Professor, Vaugh school of Agril. Engg & Technology, S.H.U.A.T.S, Allahabad
*Corresponding Author E-mail: murali5fst@gmail.com
Received: 14.07.2017  |  Revised: 23.07.2017   |  Accepted: 25.07.2017  

 ABSTRACT

In this study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using Taguchi  Technique. Microwave power level (450W, 600W and 750W), frying time (2.0, 2.5, 3.0 minutes) and oil type (sunflower, corn and ground nut oil) were the parameters used in the study. Moisture content of  potatoes decreased whereas oil content, hardness and ΔE values of the potatoes increased with increasing  frying time and microwave power level. The potatoes with the highest oil content were  found to be  the ones that were fried in the hazelnut oil. The optimum condition was found as frying at 600W microwave power level, for 2.5 minutes in sunflower oil. The potatoes that were fried at the optimum condition were determined to have lower oil contents compared to the ones fried conventionally.

Key words: Microwave Frying; Optimization; Frying time; Different oil; Taguchi Technique

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Naik, K.M., Bala, K.L. and Srinivas, D., Study on Optimisation of Microwave Frying of Potato Slices, Int. J. Pure App. Biosci. 5(4): 1207-1218 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5545