Optimisation des conditions de confisage, friture de tranches d'ananas par la méthodologie des plans d'expériences

An optimized combined process of osmotic dehydration and trying was applied to pineapple slices in order to obtain chips with attractive colour, good texture, low fat content and aw below 0.6. A methodology based on a central composite experimental design was used using the following parameters : frying temperature, frying duration, fruit weight/oil weight ratio, concentration of osmotic dehydration solution. It could help to define the optimal combination of parameters for producing an acceptable final product.

Bibliographic Details

Main Authors:	Aw, B., Dornier, Manuel, Dubois, Cécile, Guillaumont, Anne, Aymard, Christian, Reynes, Max
Format:	article biblioteca
Language:	fre
Subjects:	Q02 - Traitement et conservation des produits alimentaires, ananas (fruits), confisage, friture, Méthode d'optimisation, traitement, qualité, couleur, texture, teneur en lipides, température, durée, solution, concentration, Immersion, séchage, http://aims.fao.org/aos/agrovoc/c_13394, http://aims.fao.org/aos/agrovoc/c_1249, http://aims.fao.org/aos/agrovoc/c_3132, http://aims.fao.org/aos/agrovoc/c_5372, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_1773, http://aims.fao.org/aos/agrovoc/c_15578, http://aims.fao.org/aos/agrovoc/c_4360, http://aims.fao.org/aos/agrovoc/c_7657, http://aims.fao.org/aos/agrovoc/c_2412, http://aims.fao.org/aos/agrovoc/c_28563, http://aims.fao.org/aos/agrovoc/c_1801, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_2402,
Online Access:	http://agritrop.cirad.fr/390286/
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