Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 10, Issue 1 - Serial Number 27, April 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i1.34677

Authors

Masoud Hashemi Shahraki^* ; Aman Mohammad Ziaiifar¹; Mahdi Kashani-Nejad²; Mohammad Ghorbani

¹Gorgan University of Agricultural Sciences and Natural Resources

²Gorgan University of Agricultural Sciences and Natural Resources.

Abstract

Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal time (20, 50 and 80 s), frying temperature (140, 170 and 200 C) and frying time (4, 6 and 8 min), Investigated factorsoptimized with respect totheoil and moisture contents, color and textural parameters. The models showed very well fitness with experimental data. The coefficients of obtained models with RSM, was optimized by using genetical gorithms and was observedthat GA optimized models showingbetterfitnesswith theexperimentalresults than RSM models. The resultssuggest thatpost-frying centrifuge step in300 rpm for 80 sand fryingin 175-180Cfor 7-8 minleadsto French fries withlowestmoisture and oil contentand best color and texture.

Keywords

Genetic algorithm; Optimization; Oil uptake; Frying; Response sorface methodology

References