Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack

• Main Authors: Abdul Rahman, Norazrizal Aswad, Abdul Razak, S. Z., Lokmanalhakim, L. A., Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina
• Format: Article
• Language: English
• Published: Wiley Periodicals 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/62978/1/Response%20surface%20optimization%20for%20hot%20air-frying%20technique%20.pdf; http://psasir.upm.edu.my/id/eprint/62978/; https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12507

Response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot‐air frying technique. Sweet potato samples were fried at different frying temperature (140–160°C) and time (4–12 min). These variables were used as independent variabl...