Quality parameters of vacuum fried fruits
Vacuum-frying is a frying process performed below atmospheric pressure conditions. Due to the low pressure in this vacuum frying, the boiling point is lower than the atmospheric pressure. Consequently, the process can be performed at a much lower temperature compared to atmospheric frying. Multiple factors contributing to quality of finished vacuum fried fruit chips including fruits matrix and technological characteristic. The overall objective of the thesis is to investigate the effect of ripening stage and structural properties (matrix) of selected tropical fruits on the quality of vacuum fried fruits products. This overall role is further accomplished by following approach i) reviewing the vacuum frying technique and its effect on product quality. ii) Describing the effect of ripening stages, frying temperature, and time on the nutritional and physicochemical quality of vacuum fried mango. iii) Comparing color analytical techniques on the ability to differentiate samples, quantify heterogeneity, costs, and flexibility.