Process Optimization in Vacuum Frying of Green Bean Slices Using Response Surface Methodology

Vacuum frying is a new technology that might be useful for producing new kind of snacks such as fruit and vegetable chips. The reason for this technology is to reduce the presence of oxygen and lower the processing temperature. The aim of this work is to determine the effect of process parameters namely time, pressure, temperature on the specific characteristics of green bean in order to achieve the optimal processing condition.
In this research, samples were processed in predetermined temperatures, pressures and times by using statistical response procedures. The effects of frying time and temperature and pressure on reduction of moisture, oil absorption, shrinkage, texture, and color were studied.
The optimum conditions of 119.13oC for the temperature, 285 mbar for the pressure and 14.63 min for the time were obtained. The results showed that the time of the exposure to frying has a direct and significant relation to vacuum pressure and the samples moisture level is related to frying time and the moisture of the sample is significantly reduced (pThe results indicated that vacuum frying can improve the nutritional quality of
the food with reduced cost and avoid the loss and wastage of the product.