OPTIMIZATION OF A CONVECTIVE DRYING PROCESS FOR PRODUCING STARCH-ALBUMEN POWDER AS COATING MATERIAL IN FRIED FOODS

Shittu, T. A. and Ogunjinmi, O. and Ola, I. A. and Sobukola, O. P. and Sogunle, O. M. and Olayanju, T.M.A. and Dairo, O. U. (2012) OPTIMIZATION OF A CONVECTIVE DRYING PROCESS FOR PRODUCING STARCH-ALBUMEN POWDER AS COATING MATERIAL IN FRIED FOODS. In: 18th International Drying Symposium (IDS 2012), 11-15 November2012, Xiamen, China.

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Abstract

Dried starch was added to egg albumen at concentration of 10-30% to increase solid matter content prior to convective air drying at 40-60oC with hot air velocity of 4.5 m/s. The functional properties of starch-albumen powder (SAP) and properties of the coated fried yam chips were fitted to response surface regression model. Our findings suggest that for a multiple objective of minimizing oil uptake and moisture content and, maximizing acceptability of fried chip drying at temperature of 40oC and starch content of 11.3% should be used.

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TJ Mechanical engineering and machinery
Depositing User: ELDER OGUNTAYO SUNDAY ADEBISI
Date Deposited: 20 Sep 2018 17:22
Last Modified: 25 Feb 2019 10:38
URI: https://eprints.lmu.edu.ng/id/eprint/1306

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