During vacuum frying, important process variables are temperature, vacuum level, and time as well as specific pre-treatments of the fruit. The frying process causes structural changes to take place; pores produced during gas vapor expansion in frying have been observed in sweet potato, banana, potato, carrot, and apple. Moreover, the maturity of the fruit plays a role in structural, compositional and physiological properties, and as a consequence ripening affects physical and textural changes. The starch that is converted into sucrose and maltose during banana ripening affects product expansion and diameter shrinkage.
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