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Vacuum fried mixed vegetable for snack food diversification

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The objectives of this research were: 1) to develop a vacuum fried mixed productrncontaining of three kinds of vegetables as a diversification to the individual vacuumrnfried fruits already exist in the market, 2) to design the suitable packaging for thernvacuum fried mixed vegetables, and 3) to determine the shelf life of the product. Tworntypes of frying method, i.e, individual frying method and mixed frying method andrntwo kinds of packaging film, i.e, aluminum foil and plastic OPP were applied forrntreatments at 83 C and -70 cmHg. Cherry tomato, eggplant, and zucchini were usedrnfor the experiments. The results indicated that the type of packaging, and storage timerninfluenced the moisture content and hardness of the products. Aluminum foil was thernmost suitable packaging film to prolong the shelf life of the mixed fried vegetables.

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Availability

B01032

(wh)

Available

Detail Information

Series Title

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Call Number

1032

Publisher

: Swiss German University., 2011

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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Statement of Responsibility

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