Optimization of the Vacuum Fried Potato Chips Pretreatment Technique
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Abstract:
In order to optimize pretreatment technology of the vacuum fried potato chips, principal component analysis was performed on the experimental data obtained by single factor and response surface tests, including crushing force, oil content, L* value, sensory score, comprehensive score and electronic nose-detected volatile components. The results showed that different pretreatment methods had significant effects on crushing force, sensory evaluation and comprehensive score for potato chip (p<0.05). Principal component analysis showed that 5 principal components were extracted, and the total contribution of the first three principal components was more than 85%. It showed that the three principal components could reflect the quality information of potato chips comprehensively. The first principal component is mainly the sensory evaluation and the comprehensive score, and the second principal component is the crushing force and the oil content; and the third principal component is the L* value and the oil content.The regression effect of the quadratic polynomial regression model established by the comprehensive score in principal component analysis was extremely significant (p<0.01, R2=0.9604). The optimum process parameters were determined as the blanching temperature of 91 ℃, the blanching time of 4 min, the slice thickness of 4 mm and the freezing time of 3 h. Under these conditions, the normalized comprehensive score was 0.9572, which was close to the predicted value (0.9453), indicating that the normalized comprehensive score obtained by principal component analysis has a good predictive ability for the regression model.
