OPTIMIZATION OF A CONVECTIVE DRYING PROCESS FOR PRODUCING STARCH-ALBUMEN POWDER AS COATING MATERIAL IN FRIED FOODS

摘要

Dried tapioca starch was added to egg albumen at concentration of 10-30％ to increase solid matter content prior to convective air drying at 40-60oC with hot air velocity of 4.5 m/s.The functional properties of starch-albumen powder (SAP) and properties of the coated fried yam chips were fitted to response surface regression model.Our findings suggest that for a multiple objective of minimizing oil uptake and moisture content and,maximizing acceptability of fried chip drying at temperature of 40oC and starch content of 11.3％ should be used.