caa a22 4500 463157109 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0362-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0362-5 Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology [Elektronische Daten] [Mecit Oztop, Serpil Sahin, Gulum Sumnu] Microwave frying of osmotically dehydrated potatoes was optimized by using response surface methodology. Osmotic dehydration was applied prior to microwave frying in order to reduce oil uptake and to evaluate the effect of osmotic dehydration on quality of microwave fried potatoes. Moisture content, oil content, hardness and color of the fried potatoes were used as quality parameters. Microwave power level (400, 550, 700W), frying time (1.5, 2.0, 2.5min) and osmotic dehydration time (15, 30, 45min) were the independent variables in the study. Osmotic dehydration treatment was conducted using 20% (w/w) sodium chloride solution at 30°C. Moisture content of the fried potatoes decreased whereas oil content, hardness and ΔE value of potatoes increased with increasing frying time and microwave power level. The increase in osmotic dehydration time reduced moisture content and oil content and increased hardness of fried potatoes. The optimum condition was found as frying at 400W microwave power level for 1.5min after 39min of osmotic dehydration time. Springer-Verlag, 2006 Potato nationallicence Microwave frying nationallicence Osmotic dehydration nationallicence Response surface methodology nationallicence Box-Behnken design nationallicence Oztop Mecit Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Sahin Serpil Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 707-713 1438-2377 224:6<707 2007 224 217 https://doi.org/10.1007/s00217-006-0362-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0362-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Oztop Mecit Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 707-713 1438-2377 224:6<707 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer