Optimization of Low Temperature Vacuum Frying Lotus Seed
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this work, the optimum technology of low temperature vacuum-frying lotus seeds was investigated by response surface methodology. The effects of single factor on the hardness and oil content of vacuum-frying lotus seeds were evaluated. The regression models were established by box Behnken design and used to analyze the effects of vacuum degree (0.085~0.095 MPa), frying temperature (80~90 ℃) and frying time (15~25 min) on the quality of lotus seed snack food, and the optimum technology parameters were selected. The results showed that, R2 of the two regression models were 0.9987 and 0.9930, respectively, which both were close to 1. The fitting degree of the regression models was good. The optimal technological parameters of low-temperature vacuum-frying method were obtained as follows: frying temperature of 80 ℃, frying time of 25 min, frying vacuum degree of 0.095 MPa, lotus seed moisture of 55%, thickness of 1/2. The sensory characteristics of low-temperature vacuum-frying lotus seeds were significantly better than those of normal pressure frying lotus seeds. Therefore, it could be feasible to optimize the low-temperature vacuum-frying process of lotus seeds by response surface methodology, and the sensory characteristics of lotus seeds fried under the optimized process were better than that of normal pressure frying method.
