This research evaluated the effects of oil temperature, ripeness of durian (Durio zibethinus Murr.), and microwave combined heating (MCH) on the physiochemical properties of vacuum fried durian chips. The oil temperature was varied from 90, 100, 110, and 120°C, while the ripeness was determined in term of total sugar (base on day of ripening). In addition, the effect of pretreatment of durian chips by freezing overnight -18°C before vacuum frying (VF) was also investigated.
From this study, it was found that VF at 120°C with the ripeness of day 3 gave the lowest shrinkage, and using MCH produced a higher rate of moisture loss compared to the condition without MCH. Even though it was found that the ripeness of durian lead to more oil absorption, the addition of MCH resulted in decreasing the permeability of oil into the product. Finally, an increase in the frying temperature lead to a slight significant increase in color change (p<0.05), while the microwave power intensity did not have a significant effect on the color change (p<0.05).
This research evaluated the effects of process conditions on the physiochemical properties of vacuum-fried durian chips. Ripened durians were sliced and fried at 90, 100, 110 and 120°C under 8-kPa absolute pressure. From this study, microwave heating (MWH) during vacuum frying (VF) significantly reduced the frying time by 20% compared to VF (P < 0.05) with the effective moisture diffusivity for VF, pretreatment before vacuum frying (P+VF) and VF+MWH at 110°C determined to be 3.63 × 10 −09 , 4.30 × 10 −09 and 4.84 × 10 −09 m 2 s −1 , respectively. VF+MWH produced chips with significantly lower shrinkage, more yellowness (P < 0.05) and higher crispiness (consistent with the microstructure from scanning electron microscopy (SEM)). In addition, VF+MWH drastically decreased oil absorption by 10%, while P+VF yielded the lowest specific energy consumption (SEC). From sensory evaluation, the overall acceptability of VF+MWH chips rose from 5.83 to 6.07 (seven-point hedonic scale), thus making the product fall into the 'Good' to 'Very Good' range.
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