OPTIMIZATION OF OSMOTIC DRYING AND FRYING CONDITIONS OF PINEAPPLE SLICES BY AN EXPERIMENTAL-DESIGN METHODOLOGY

An optimized combined process of osmotic dehydration and frying was ap plied to pineapple slices in order to obtain chips with attractive col our, good texture, low fat content and a(w) below 0.6. A methodology b ased on a central composite experimental design was used using the fol lowing parameters: frying temperature, frying duration, fruit weight/o il weight ratio, concentration of osmotic dehydration solution. It cou ld help to define the optimal combination of parameters for producing an acceptable final product.