2017 Volume 79 Issue 6 Pages 494-501
Vacuum frying characteristics and components in pumpkin chips were measured at three temperature levels (80°C, 90°Cand 100°C). As a result, these parameters (preheated period, constant rate period and first falling rate period of drying, and flash point) were obtained from the history of the sample, the oil temperature and the pressure. Our results of moisture content and oil uptake were well explained by an exponential model, and an empirical equation given by Moyano and Pedreschi (2006). In addition, carotenoids (lipophilic) remained above 50%, while sugars and polyphenols (hydrophilic) contents remained 34% and 43%, respectively.
