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

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

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...

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Bibliographic Details
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/ http://psasir.upm.edu.my/id/eprint/62978/1/Response%20surface%20optimization%20for%20hot%20air-frying%20technique%20.pdf

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