Optimization of Processing Technology for Low Temperature Vacuum Frying Surimi Chips by Response Surface Methodology

In this study,the single factor condition of vacuum frying process was explored by frying temperature,frying time and the thickness of surimi chips. Box-Benhnken design response surface method was used to optimize the conditions using the product oil content(R₁),color difference(R₂)and fracture force value(R₃)as the response value. The results showed that the optimum frying surimi chips process parameters were frying temperature of 105 ℃,frying time was 3 min,and the thickness of surimi was 2.00 mm.Under this condition,the R₁ value was 23.13%,the R₂ value was 14.20,the R₃ value was 14.53 N,and the fitting degree of the model was well. The results showed that the response surface method was reasonable and feasible to optimize the technological conditions of cryogenic vacuum frying surimi chips,which provided a theoretical basis for improving the industrial production of surimi chips.