Erkan KARACABEY, Cem BALTACIOĞLU, Erdoğan KÜÇÜKÖNER, Şehriban Gül ÖZÇELİK, Merve Seçil TURAN

Kızartılmış Kabak Dilimi Üretiminde Mikrodalga Destekli Ön Kurutma ve Derin Kızartma İşlem Koşullarının Optimizasyonu

Mevcut çalışmanın ana amacı kızartma işlemi öncesi mikrodalga destekli kurutma işlemi ile kızartılmış kabak dilimlerinin yağ emiliminin azaltılmasıdır. Bu bağlamda mikrodalga destekli kurutma ve kızartma işlem koşullarının ön kurutulmuş kızartılmış kabak dilimlerinin nem, yağ içerikleri, kırma kuvveti değeri ve renk değerleri üzerindeki etkileri incelenmiştir. Yanıt yüzey yöntemi kullanılarak gerçekleştirilen istatistiksel analiz, işlem değişkenleri ile incelenen yanıtlar arasında önemli bir istatistiksel ilişki olduğunu göstermiştir (p

Optimization of Microwave-Assisted Predrying and Deep Frying Conditions in Production of Fried Zucchini Slices

Main objective of this present study was to reduce the fat content of fried zucchini slices with microwave assisted drying step before frying. In this regard, the effects of microwave assisted drying and deep-fat-frying conditions on moisture and oil contents, breaking force and color parameters of pre-dried and fried zucchini slices were determined. Statistical analysis with response surface methodology showed that a significant correlation was found between investigated responses and process variables (p

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