http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Production of low-fat tortilla chips using alternative methods of drying before frying
xvi, 146 leaves : illustrations ; 28 cm.
analyzed. The results indicated that I drying rate was
and texture using convection-oven-baking, air impingement
at higher air temperatures; shrinkage of the piece was
before frying. A commercial batch fryer was used. The
center of tortilla chips during frying was analyzed. The
dry masa flour. They were baked, sun dried and then fried
drying and frying was suggested and validated.
drying was analyzed. The results indicated that the final
effect of solar drying of the tortilla chips on the rate of
frying. The difference in the temperature profile at the
higher at lower convective heat transfer coefficient, and
in fresh soybean oil. Control chips were not sun-dried
microstructure looked smoother at higher air temperature A
moisture loss, oil absorption, texture, microstructure, and
mostly affected by the air temperature, texture was crispier
nixtamalized masa flour, and dried under impinging hot air.
of solar drying, the structure of the tortilla chips was
oil content of the sun-dried tortilla chips was
plateau, and the boiling point of water during the frying
process to produce low-fat tortilla chips with good flavor
process, Tortilla pieces were also prepared from
rate, texture, shrinkage profile and microstructure was
results showed a clear difference in the length of the
significantly lower than the control treatment. As a result
The effect of different drying conditions on the drying
the physical properties of tortilla chips during and after
tighter before frying, but expanded significantly during
Tortilla chips were prepared from commercial nixtamalized
"Major subject: Agricultural Engineering".
Issued also on microfiche from Lange Micrographics.
Includes bibliographical references: pages 130-133.