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...
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| フォーマット: | 学位論文 |
| 言語: | English |
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