Process optimization of vacuum fried cassava (Manihot esculenta Crantz) chips using response surface methodology
This study aimed to optimize the process parameters of vacuum frying of cassava chips using response surface methodology (RSM). Statistical models that described the effects of temperature 90 110C, time 8 20 min, and loading capacity 10 30 during vacuum frying were generated. The responses in thi...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
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