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,...

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Dades bibliogràfiques

Autor principal:	De Guzman, Edward Peter B. (Autor)
Altres autors:	Luna, Myrna Benita Z. (adviser.)
Format:	Thesis
Idioma:	English
Matèries:	Sweet potatoes. Food > Effect of heat on. Processed foods > Philippines. Process optimization. Vacuum frying. Sweet potato chips. Response surface methodology.
Accés en línia:	Available for University of the Philippines Diliman via Digital Archives. Click here to access