Abstract: The aim of present experiment was to evaluate the
influence of cultivar to quality parameters of dried potato chips and
sticks produced in microwave-vacuum drier. The potatoes before
drying were blanched in oil and water at 180ºC and at 85ºC
respectively. The moisture content, crispiness, the colour (CIE
L*a*b*), the content of ascorbic acid, total carotenoids and total fat
content of dried potato chips and sticks was determined The highest
ascorbic acid content, high content of carotenoids, low total fat
content, low acrylamide content and good crispiness (low breaking
force) especially for sticks was determined in the samples of Gundega
cultivar.
Abstract: In quality control of freeze-dried durian, crispiness is
a key quality index of the product. Generally, crispy testing has to be
done by a destructive method. A nondestructive testing of the
crispiness is required because the samples can be reused for other
kinds of testing. This paper proposed a crispiness classification
method of freeze-dried durians using fuzzy logic for decision
making. The physical changes of a freeze-dried durian include the
pores appearing in the images. Three physical features including (1)
the diameters of pores, (2) the ratio of the pore area and the
remaining area, and (3) the distribution of the pores are considered to
contribute to the crispiness. The fuzzy logic is applied for making the
decision. The experimental results comparing with food expert
opinion showed that the accuracy of the proposed classification
method is 83.33 percent.