Process Optimization in Vacuum Frying of Kiwi Slices Using Response Surface Methodology

ABSTRACT: Vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. A laboratory scale vacuum frying apparatus was used to study the interactions and optimization of process parameters on the vacuum frying of kiwi fruit. Considering the results of pretests, the variables ranges were assumed as 80-120 °C for the temperature, 40-150 mbar for the vacuum pressure and 5-20 minutes for the processing time. The results indicated that the color and the shrinkage were significantly (p