Abstract:The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan's multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 °C and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the o…
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