Aw B., Dornier Manuel, Dubois Cécile, Guillaumont Anne, Aymard Christian, Reynes Max. 1998. Optimisation des conditions de confisage, friture de tranches d'ananas par la méthodologie des plans d'expériences. Sciences des Aliments, 18 (3) : 313-322.
Autre titre : Optimization of osmotic drying and frying conditions of pineapple slices by an experimental design methodology
Résumé : An optimized combined process of osmotic dehydration and trying was applied to pineapple slices in order to obtain chips with attractive colour, good texture, low fat content and aw below 0.6. A methodology based on a central composite experimental design was used using the following parameters : frying temperature, frying duration, fruit weight/oil weight ratio, concentration of osmotic dehydration solution. It could help to define the optimal combination of parameters for producing an acceptable final product.
Mots-clés Agrovoc : ananas (fruits), confisage, friture, Méthode d'optimisation, traitement, qualité, couleur, texture, teneur en lipides, température, durée, solution, concentration, Immersion, séchage
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Auteurs et affiliations
- Aw B.
- Dornier Manuel, CIRAD-FLHOR-ARF (FRA)
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Dubois Cécile, CIRAD-FLHOR-DIR (FRA)
ORCID: 0000-0002-9167-4080
- Guillaumont Anne, CIRAD-FLHOR-BPA (FRA)
- Aymard Christian
- Reynes Max, CIRAD-FLHOR-DIR (FRA)
Autres liens de la publication
- Document en bibliothèque
- Localisation du document : CD_BR7034 [(Bibliothèque de Lavalette)] ; CD_BR7035 [(Bibliothèque de Lavalette)]
Source : Cirad - Agritrop (https://agritrop.cirad.fr/390286/)
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