Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips Academic Article uri icon

abstract

  • Tortilia chips were slow dried after baking and then fried in fresh soybean oil. Control chips were not dried before frying. Final oil content of sun-dried tortilia chips was significantly (P < 0.05) lower than those receiving the control treatment. As a result of drying, the structure of the tortilla chips was tighter before frying but expanded significantly during frying. An attempt was made to produce tortilia chips with the same characteristics of the sun-dried chips using impinging hot-air drying techniques. Results indicated that tortilia chips drying rate was mostly affected by air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.

published proceedings

  • Cereal Chemistry Journal

author list (cited authors)

  • Lujan-Acosta, J., & Moreira, R. G.

citation count

  • 14

complete list of authors

  • Lujan-Acosta, Javier||Moreira, Rosana G

publication date

  • May 1997

publisher