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Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

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Abstract

Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of plantain chips was investigated using a Box-Behnken experimental design with response surface methodology (RSM). Models for various responses were developed and optimized frying conditions using numerical solutions were established. Optimized vacuum fried samples were compared with atmospheric fried samples based on the concept of equivalent thermal driving force (ETDF). Frying parameters had significant (p<0.05) effects on the moisture content, texture, and color with a coefficient of determination (R 2) for quadratic model responses varying between 0.53 and 0.99. Optimum vacuum frying conditions for plantain chips were a frying temperature of 133°C, vacuum pressure of 9.91 cmHg, and frying time of 6 min based on desirability concepts. Vacuum fried plantain chips had more acceptable sensory properties, based on ETDF values, than atmospheric fried samples.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria

    Olayinka Righteous Akinpelu, Micheal Ayodele Idowu, Olajide Philip Sobukola & Folake Henshaw

  2. Department of Nutrition and Dietetics, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria

    Silifat Ajoke Sanni

  3. Department of Horticulture, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria

    Goke Bodunde

  4. Department of Agricultural Economics and Farm Management, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria

    Mure Agbonlahor

  5. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Catolica de Chile, P.O. Box 306, 6904411, Santiago, Chile

    Loreto Munoz

Authors
  1. Olayinka Righteous Akinpelu
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  2. Micheal Ayodele Idowu
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  3. Olajide Philip Sobukola
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  4. Folake Henshaw
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  5. Silifat Ajoke Sanni
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  6. Goke Bodunde
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  7. Mure Agbonlahor
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  8. Loreto Munoz
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Correspondence to Olajide Philip Sobukola.

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Akinpelu, O.R., Idowu, M.A., Sobukola, O.P. et al. Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM). Food Sci Biotechnol 23, 1121–1128 (2014). https://doi.org/10.1007/s10068-014-0153-x

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  • DOI: https://doi.org/10.1007/s10068-014-0153-x

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