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In this part of the study, osmotic dehydration was applied prior to microwave frying process in order to reduce oil uptake and to evaluate the effect of osmotic dehydration with microwaves on quality of fried potatoes. The process was optimized by using both Taguchi Technique and Response Surface Methodology. Microwave power level (450W, 600W and 750W),frying time (1.5,2.0, 2.5 minutes) and osmotic dehydration time (15, 30, 45 minutes) were the parameters used in the study. Osmotic dehydration treatment was conducted in a salt solution of 20 % (w/w) at 30oC. Moisture content decreased whereas oil content, hardness and ΔE value of potatoes increased with increasing frying time and microwave power level. Dehydration of potatoes osmotically prior to frying reduced the oil content of fried potatoes. The optimum condition was found as frying at 450 W microwave power level for 1.5 min after 30 min of osmotic dehydration time according to Taguchi Technique. Microwave power level and frying time were the same as Taguchi Technique but osmotic dehydration time was 39 min for the optimum condition found using response surface methodology.
Key words: Microwave Frying; Optimization; Osmotic Dehydration; Response Surface Methodology (RSM); Taguchi Technique.