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,...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	De Guzman, Edward Peter B. (مؤلف)
مؤلفون آخرون:	Luna, Myrna Benita Z. (adviser.)
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Sweet potatoes. Food > Effect of heat on. Processed foods > Philippines. Process optimization. Vacuum frying. Sweet potato chips. Response surface methodology.
الوصول للمادة أونلاين:	Available for University of the Philippines Diliman via Digital Archives. Click here to access