Process optimization of vacuum-fried Philippine sweet potato (Ipomoea batatas L.) chips

The study aimed to optimize the process parameters of vacuum frying Philippine sweet potato (PSP) chips using response surface methodology (RSM). Specifically, the study: (a) evaluated the effects of frying time (Ft), frying temperature (FT), and loading capacity (LC) on the consumer acceptability,...

Description complète

Détails bibliographiques

Auteur principal:	De Guzman, Edward Peter B. (Auteur)
Autres auteurs:	Luna, Myrna Benita Z. (adviser.)
Format:	Thèse
Langue:	English
Sujets:	Sweet potatoes. Food > Effect of heat on. Processed foods > Philippines. Process optimization. Vacuum frying. Sweet potato chips. Response surface methodology.
Accès en ligne:	Available for University of the Philippines Diliman via Digital Archives. Click here to access