Archives

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.
Keywords: Microwave Frying; Optimization; Frying time; Different oil; Taguchi Technique