Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis

SHENG Jinfeng; LEI Yawen; WANG Xuefeng; LI Li; XIN Ming; YE Dongqing; YAN Cailing; LING Dongning

doi:10.13386/j.issn1002-0306.2022120019

Volume 45 Issue 2

Jan. 2024

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Science and Technology of Food Industry > 2024 > 45(2): 152-160. > DOI: 10.13386/j.issn1002-0306.2022120019

SHENG Jinfeng, LEI Yawen, WANG Xuefeng, et al. Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis[J]. Science and Technology of Food Industry, 2024, 45(2): 152−160. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120019.

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Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis

SHENG Jinfeng^{1, 2,},
LEI Yawen^{1, +,},
WANG Xuefeng^{1, 2},
LI Li^{1, 2},
XIN Ming^{1, 2},
YE Dongqing^{1, 2},
YAN Cailing¹,
LING Dongning^{1, 2, ,}

1.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning 530007, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China

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Received Date: December 14, 2022
Available Online: November 09, 2023

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Abstract

Abstract

In this study, effects of four single factors which including slice thickness, frying temperature, frying time and deoilling time on the quality of persimmon chips under low-temperature vacuum frying were analyzed. According to the Box-Behnken test principle, the processing technology of persimmon chips under low-temperature vacuum frying was further optimized by taking crispness and chromatic aberration ΔE of persimmon chips as response values. Meanwhile, the physicochemical composition, microbiological index and microstructure of the final product were further researched. The results showed that all of frying temperature, frying time, deoiling time and slice thickness affected the crispness and chromatic aberration of persimmon chips, the optimal technology of vacuum frying persimmon chips at low temperature was determined by response surface optimization experiment and then actual correction were as follows: Deoiling time of 5 min, frying time of 50 min, frying temperature of 80 ℃ and thickness 5.5 mm. Under these conditions, the crispness, ΔE, water content, oil content, titrable acid and V_C content of persimmon chips respective was 858.97 g, 17.28, 2.60%, 22.53%, 0.34 g/L and 31.20 mg/100 g. The persimmon chips were golden in color and complete in shape, and the inside of the chips presented a honeycomb-like porous and loose structure, the product had a crisp taste, and the microbial indicators met the health requirements. This research could provide technical support for the development of low-temperature vacuum frying persimmon chips.
- persimmon chips,
- low-temperature vacuum frying,
- processing optimization,
- quality analysis

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References (38)

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