Effects of frying temperature frying time and cycles on physicochemical properties of vacuum fried pineapple chips and shelf life prediction

Wanakamol W., . and Poonlarp P., . Effects of frying temperature frying time and cycles on physicochemical properties of vacuum fried pineapple chips and shelf life prediction. pp. 2681-2688. ISSN 2231-7546

Effects of frying temperature (90 95C) frying time (50 60 minutes) and cycles (8 frying cycles; 4 continuous cycles/day) on physicochemical properties of vacuum fried pineapple (cv. Phulae) chips were studied. Frying temperature significantly (p0.05) affected moisture content while frying time affected color of pineapple chips. The optimal vacuum frying condition was at 60 mmHg (abs) and 95C for 50 minutes. Significant changes in the chip color increased with increasing frying cycles. After the vacuum fried pineapple chips packed in metalized polyethylene pouches with 100 nitrogen flushing were stored in accelerated conditions (ASLT) at 0 25 35 and 45C for 12 weeks it was found that observed changes in color and rancidity (TBARs) in pineapple chips were time and temperature dependence. The predicted shelf life of pineapple chips stored at 30C based on the changes in TBARs was 30 weeks.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(59).p...

Abstract

Effects of frying temperature (90 95C) frying time (50 60 minutes) and cycles (8 frying cycles; 4 continuous cycles/day) on physicochemical properties of vacuum fried pineapple (cv. Phulae) chips were studied. Frying temperature significantly (p0.05) affected moisture content while frying time affected color of pineapple chips. The optimal vacuum frying condition was at 60 mmHg (abs) and 95C for 50 minutes. Significant changes in the chip color increased with increasing frying cycles. After the vacuum fried pineapple chips packed in metalized polyethylene pouches with 100 nitrogen flushing were stored in accelerated conditions (ASLT) at 0 25 35 and 45C for 12 weeks it was found that observed changes in color and rancidity (TBARs) in pineapple chips were time and temperature dependence. The predicted shelf life of pineapple chips stored at 30C based on the changes in TBARs was 30 weeks.

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Item Type:	Article
AGROVOC Term:	Pineapples
AGROVOC Term:	Frying
AGROVOC Term:	Temperature
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Moisture content
AGROVOC Term:	Polyethylene
AGROVOC Term:	Nitrogen
AGROVOC Term:	Color
AGROVOC Term:	Rancidity
AGROVOC Term:	Ananas comosus
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24970

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