Process optimization of vacuum fried purple yam (Dioscorea alata L.) chips using response surface methodology

Process optimization of vacuum fried purple yam (Dioscorea alata L.) chips using response surface methodology

This study aimed to optimize the process parameters of vacuum frying of purple yam chips using response surface methodology (RSM). Statistical models were generated that described the effects of time (9 to 15 min), temperature (88 to 108°C), and loading capacity (10 to 30%) during vacuum frying. The...

Full description

Bibliographic Details
Main Author: Tan, Mariel Adie P. (Author)
Other Authors: Rustia, Abigail S. (adviser.)
Format: Thesis
Language:English
Subjects:
Root crops > Philippines > Processing.