Effect of different pretreatments on the oil uptake and shrinkage carrot pieces during surface and deep frying

Carrot as one of vegetables is rich of vitamin and minerals and can be used raw or fried; reduce in oil content of frying products is necessary and would be important to upgrade the level of society health, for the reason of inadequate information in the field of doing appropriate pre-treatment before deep and surface frying to obtain low fat products with the favorable qualitative properties; current research was designed. In the research by using blanching pre-treatment (0, 2.5 and 5 minutes), temperature (- 40, 0, and 40 degrees Celsius), and time of keeping in that temperature (1, 2, 3 hours) for determining appropriate pre-treatment by using statistical plan of RSM, both types of deep and surface frying were done, no blanching treatments which had been dried at 400 C for two hours by having the minimum amount of oil absorption ,minimum wrinkles and maximum moisture were chosen as the optimized treatments.