Abstract:In order to decrease the fat content and improve the quality of vacuum frying chips, the kinetics of combined drying of the osmotic dehydration and vacuum frying for the carrot chips were studied in this paper. The results showed that the initial moisture content and equilibrium moisture content decreased and fat content, equilibrium fat content and fat absorption ratio also decreased with the increasing in osmotic dehydration time. A dynamical model of combined drying for carrot chips were obtained through combined the Fick's law of diffusion and first order reaction kinetics. The model constants were determined by a nonlinear leastsquares regression program and there was good agreement between experimental and fitted values with the high determined coefficients.
