Diamante, LSavage, GVanhanen, LIhns, R2016-05-202011-10-252012-082011-06-14Diamante, L. M., Savage, G. P., Vanhanen, L. and Ihns, R. (2012). Vacuum-frying of apricot slices: Effects of frying temperature, time and maltodextrin levels on the moisture, color and texture properties. Journal of Food Processing and Preservation, 36: 320–328. doi: 10.1111/j.1745-4549.2011.00598.x0145-8892976UP (isidoc)https://hdl.handle.net/10182/6980Response surface methodology was used to investigate the effects of frying temperature, time and maltodextrin (MD) levels on the moisture, color and texture properties of the vacuum-fried apricot slices. The moisture content and color change of vacuum-fried apricot slices decrease with increasing frying temperature and frying time. The color change of the product has a lower value at the middle MD level. The browning index of the product decreases with decreasing frying temperature and frying time. The penetration pressure of the product increases with increasing frying temperature and frying time. The moisture content, browning index and penetration pressure of the product were not affected by MD level. When processing vacuum-fried apricot slices, a frying temperature of 100C, frying time of 65 min and an MD level of 70% must be used in order to achieve a product of acceptable moisture, color and texture properties.pp.320-328Undetermineden© 2011 Wiley Periodicals, Inc.vacuum-fryingapricotresponse surface methodolgymoisture contentcolour changeJournal Article10.1111/j.1745-4549.2011.00598.x1745-4549ANZSRC::3006 Food sciencesANZSRC::4004 Chemical engineering