The effect of microwave finish drying of potato chips on their texture, color and oil content
was studied. The intermediate moisture content (IMC) of the chips before microwave …

We investigated the applicability of microwave-assisted vacuum frying in producing potato
chips. Three microwave power levels (600, 800, 1000 W) were used for frying times of up to …

Influences of storage and cultivar on vacuum microwave‐dried (VMD) potato chip quality
were investigated. Tubers of several cultivars were stored at 12° C for 0 to 4 mo, or at 4° C …

Microwave baking of potatoes comprised two phases. In the first phase the internal
temperature of the potatoes rose to approximately 100° C with little loss of water vapour. The …

Since snacks high in fats are known to be a significant source of fat and energy intake, these
have been put in high dietary restraint category. Therefore, an attempt was made to process …

The study was conducted to evaluate the effect of baking conditions of partially-dried potato
slices (PDPS) prior baking on the quality attributes of the resultant baked potato chips …

The influence of drying conditions on the color, starch content, sugar content, mechanical
properties and microstructure of dried potatoes was studied. Statistically significant …

Little detailed information is available on the microwave drying characteristics of potato and
the use of different microwave powers to dry food products. Experiments were conducted to …

The effects of vacuum microwave predrying on the quality of vacuum-fried potato chips were
studied. The results showed that vacuum microwave predrying had a significant effect on …

The objective of this study was to investigate the effect of low temperature on the microwave-
assisted vacuum frying of potato chips. A newly built, in-house, microwave-assisted frying …