Procesos de deshidratación impregnación por inmersión y fritura aplicados a la elaboración de tajadas de plátano (Musa Paradisiaca Aab)

Abstract

A frying and dehydration impregnation for immersion (DII) processes to make plantain slices chips, (thickness 2.0 ± 0.5 mm) in palm oil it was investigated. The effects of the main control variables in DII and frying process (NaCl content in solution, processing time and oil temperature) on the reponse variables of both process (NaCl content, plantain weight loss and oil content) in slices plantain were studied. The operations DII and frying allow to elaborate a product partially dehydrated to conserve for freezing before finishing their preparation at home. In both process was applied a central composite design factorial rotable. The results show that the solution of DII content at 2.6% of NaCl cause a loss weight of 8.2% and NaCl content in plantain slices of 2.0% in 24 minutes. Then in the frying operation of plantain slices chips was obtained with oil content inferior of 18% and moisture content of 42% with conditions of time and temperature of 30 seconds and 130 °C, respectively.