Kızartılmış Kabak Dilimi Üretiminde Mikrodalga Destekli Ön Kurutma ve Derin Kızartma İşlem Koşullarının Optimizasyonu

Year 2016, Volume: 14 Issue: 2, 141 - 150, 01.06.2016

Erkan Karacabey Şehriban Gül Özçelik Merve Seçil Turan Cem Baltacıoğlu Erdoğan Küçüköner

Abstract

Mevcut çalışmanın ana amacı kızartma işlemi öncesi mikrodalga destekli kurutma işlemi ile kızartılmış kabak dilimlerinin yağ emiliminin azaltılmasıdır. Bu bağlamda mikrodalga destekli kurutma ve kızartma işlem koşullarının ön kurutulmuş kızartılmış kabak dilimlerinin nem, yağ içerikleri, kırma kuvveti değeri ve renk değerleri üzerindeki etkileri incelenmiştir. Yanıt yüzey yöntemi kullanılarak gerçekleştirilen istatistiksel analiz, işlem değişkenleri ile incelenen yanıtlar arasında önemli bir istatistiksel ilişki olduğunu göstermiştir p≤0.05 . İşlem parametrelerinin optimizasyonu sonucunda elde edilen optimum koşullara %10 ağırlık kaybı, 159°C kızartma sıcaklığı ve 180 saniye kızartma süresi göre kızartılmış kabak dilimlerinin yağ içeriklerinde kızartma öncesi mikrodalga destekli kurutma işlemi ile %33’den fazla bir azalma sağlanmıştır

Keywords

Nem içeriği, Yağ içeriği, Kırma kuvveti, Kalite güvence

Optimization of Microwave-Assisted Predrying and Deep Frying Conditions in Production of Fried Zucchini Slices

Abstract

Main objective of this present study was to reduce the fat content of fried zucchini slices with microwave assisted drying step before frying. In this regard, the effects of microwave assisted drying and deep-fat-frying conditions on moisture and oil contents, breaking force and color parameters of pre-dried and fried zucchini slices were determined. Statistical analysis with response surface methodology showed that a significant correlation was found between investigated responses and process variables p≤0.05 . Based on the optimal conditions 10% for weight loss, 159°C for frying temperature, and 180 seconds for frying time produced by the optimization of process conditions, more than 33% reduction in fat content of fried zucchini slices was obtained by microwave assisted drying before frying

Keywords

Moisture content, Oil content, Breaking force, Quality assurance

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