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 November 2012, Xiamen, China.
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Olayanju Starch Albumen Drying 2012.pdf Download (1MB) | Preview |
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) |
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| Subjects: | S Agriculture > S Agriculture (General) T Technology > TJ Mechanical engineering and machinery |
| Depositing User: | TOLUWANI BOTU |
| Date Deposited: | 20 Sep 2018 17:23 |
| Last Modified: | 09 Jan 2019 14:27 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/1308 |
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