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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Detaylı Bibliyografya

Yazar:	De Guzman, Edward Peter B. (Yazar)
Diğer Yazarlar:	Luna, Myrna Benita Z. (adviser.)
Materyal Türü:	Tez
Dil:	English
Konular:	Sweet potatoes. Food > Effect of heat on. Processed foods > Philippines. Process optimization. Vacuum frying. Sweet potato chips. Response surface methodology.
Online Erişim:	Available for University of the Philippines Diliman via Digital Archives. Click here to access