SOME PROPERTIES OF FRIED EGGPLANT SLICES AFFECTING BY PRE- DRYING IN MICROWAVE OVEN | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 8, Volume 35, Issue 3, July 2018, Page 919-932 PDF (600.98 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2018.95567 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. A. Samak; M. H. Keshek; M. N. Omar | ||||
| Lecturer, Agricultural Engineering Department, Menoufia University, Egypt | ||||
| Abstract | ||||
| Fried eggplant one of the most important foods favored by man but during fry the eggplant change in color, oil uptake and texture occurred, so that the main aim of this paper is to study the effect of microwave pre-drying on fried eggplant slices characteristics. To achieve this aim, eggplant slices with thicknesses 1,2, and 3 cm were dried in microwave using 720, 540, and 360 Watt of microwave powers for 2,4,6, and 8 minutes before frying it in oil for 3,5, and 7 minutes. The study explained that 0.01% highly significant effect of microwave powers on frying yield, 0.05% high significant of drying time and non-significant effect of slices thicknesses and frying time. The firmness of eggplant slices was 0.01 % highly significant affecting by drying time, but it was non-significant affecting by microwave powers; eggplant slices thicknesses and frying time. The frying time result in 0.01 % highly significant effect on ΔE, but the microwave powers and eggplant slices thicknesses resulted 0.05% significant effect where drying time give non-significant effect. Finally, drying the eggplant slice with 1 cm thickness using 540 Watt of microwave power for 8 minutes before frying it in oil for 7 minutes resulted a good properties of fried eggplant. | ||||
| Keywords | ||||
| Eggplant; Drying; Frying; Firmness; Color | ||||
| References | ||||
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