title: Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
abstract: BACKGROUND
  The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated.
  
  
  RESULTS
  Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P ≤ 0.05). Based on the optimal conditions (63.4 °C for drying temperature, 16% for weight loss, 152 °C for frying temperature, and 207 s for frying time) produced by the optimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying.
  
  
  CONCLUSIONS
  The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. © 2016 Society of Chemical Industry.
authors.affiliation: Food Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta, 32260, Turkey.
authors.forename: Erkan
authors.initials: E
authors.lastname: Karacabey
authors.affiliation: Food Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta, 32260, Turkey.
authors.forename: Merve S
authors.initials: MS
authors.lastname: Turan
authors.affiliation: Food Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta, 32260, Turkey.
authors.forename: Şehriban G
authors.initials: ŞG
authors.lastname: Özçelik
authors.affiliation: Food Engineering Department, Engineering Faculty, Niğde University, Niğde, 51200, Turkey.
authors.forename: Cem
authors.initials: C
authors.lastname: Baltacıoğlu
authors.affiliation: Food Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta, 32260, Turkey.
authors.forename: Erdoğan
authors.initials: E
authors.lastname: Küçüköner
mesh_terms: D065966:Absorption, Physicochemical; D055598:Chemical Phenomena; D003296:Cooking; D018552:Daucus carota / Q000737:chemistry* / Q000648:ultrastructure; D018752:Diet, Fat-Restricted; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D057140:Fast Foods / Q000032:analysis*; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D055595:Mechanical Phenomena; D008855:Microscopy, Electron, Scanning; D008956:Models, Chemical; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D018517:Plant Roots / Q000737:chemistry* / Q000648:ultrastructure; D016062:Porosity; D013223:Statistics as Topic; D000074242:Sunflower Oil; D013499:Surface Properties; D014421:Turkey; D014867:Water / Q000032:analysis
chemical_list: D004042:Dietary Fats, Unsaturated; D010860:Pigments, Biological; D010938:Plant Oils; D000074242:Sunflower Oil; D014867:Water
keywords: breaking force; hot air drying; moisture content; oil content; response surface methodology