Vol. 3 (2) : March-April 2012 issue
Green Farming Vol. 3 (2) : 201-205 (March-April, 2012)
Optimization of moisture loss and fat uptake of chevon meat during frying using response surface methodology
F.G. SAYYAD1*, S.S. CHINCHORKAR2 and G.R. PATEL3
Division of Agricultural Process Engineering, Polytechnic in Agricultural Engineering, Muvaliyafarm Anand Agricultural University, Dahod - 389 151 (Gujarat), Anand Agricultural University, Dahod - 389 151 (Gujarat)
Designation : 1S.R.A. *(faridsayyad786@yahoo.co.in), 2,3Asstt. Professor
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. :
Total Pages : 5
Received : 22 November 2011
Revised accepted : 06 March 2012
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Citation :
F.G. SAYYAD, S.S. CHINCHORKAR and G.R. PATEL. 2012. Optimization of moisture loss and fat uptake of chevon meat during frying using response surface methodology. Green Farming Vol. 3 (2) : 201-205 ; March-April, 2012
ABSTRACT
Deep fat frying is an important, ubiquitous and highly versatile process, which has been used since antiquity to cook a wide spectrum of products. Deep fat frying of chevon meat was carried out at 170,180 and 190?C in refined sunflower oil. The effect of frying temperature and duration on moisture and fat contents was investigated using response surface methodology. Experiment were designed based on central composite, face centered designed having two independent factors and two responses. Using these models changes in moisture and fat content of the product as a function of frying time and oil temperature were predicted and displayed in the form of response surfaces and optimization of process conditions were also established. Time of frying and temperature were optimized as 10 min and 182.02 ?C, respectively and optimal moisture and fat contents of the product were 34.85 and 35.21 % these results have desirability of 0.88 .
Key words :
Chevon meat, deep fat frying, response surface methodology, sensory characteristics.
