The aim of this research was to study the effect of process conditions on the quality of vacuum fried arepa with egg. In the first instance, a rotatable composite central experimental design (DCC-R) was carried out, consisting of four factorial points, four axial points and five central points for a total of 13 experimental units. The factors with their respective levels were: (X1) = temperature (160°C, 170°C and 180°C) and (X2) time (300s, 360s and 420s). The response variables were: moisture (%), oil (%), instrumental colour (L, a* b*) and sensory perception: general acceptability, colour, odour, greasy and crunchiness. Vacuum frying was then carried out in a GASTROVAC using a pressure of 30 kPa and a product/oil ratio of 1:10. The results of the moisture content were not such different and the temperature and frying time were not factors that influenced this parameter. In contrast, the percentage of oil showed different results, with higher oil absorption at lower temperatures. The most notable case was observed at 160°C (300s) and 170°C (445,853s), the latter being higher by 40.04%. Statistical differences are observed for parameter L at temperatures of 180°C with 184°C, 170°C, 160°C and 156°C. Differences are also evident in the colour a* values at temperatures of 160°C with 170°C, 180°C and 156°C; and 180°C with 156°C, 184°C and 160°C.For chromatic b* values, statistical differences between low and high temperatures were observed; that is, temperature was not an indicative factor for differences.
展开▼
机译：该研究的目的是研究过程条件对鸡蛋的真空质量的影响。在第一实例中，可旋转的复合中心的实验设计（DCC-R）中的溶液进行的，由四个阶乘点，四个轴向分5个中央点，总共13个实验单位。其各自水平的因素是：（X1）=温度（160°C，170℃和180°C）和（X2）时间（300秒，360s和420s）。响应变量是：水分（％），油（％），仪器颜色（L，A * B *）和感官感知：一般可接受性，颜色，气味，油腻和脆弱。然后使用30kPa的压力和1:10的产品/油比在Gastrovac中进行真空煎炸。水分含量的结果并不是不同的，温度和油炸时间不是影响该参数的因素。相比之下，油的百分比显示出不同的结果，在较低温度下具有更高的吸油液。在160℃（300秒）和170℃（445,853s）中观察到最值得注意的情况，后者更高40.04％。在180℃，184℃，170℃，160℃和156℃的温度下观察到统计学差。差异在彩色A *值在160℃的温度下也显而易见，180℃，180℃和156°C; 180℃，156℃，184℃和160℃。核B *值，观察到低温和高温之间的统计差异;也就是说，温度不是差异的指示因素。
展开▼
