EFFECTS OF DIFFERENT DRYING PROCESSES ON OIL ABSORPTION AND MICROSTRUCTURE OF TORTILLA CHIPS

Tortilla chips were slow dried after baking and then fried in fresh so ybean oil. Control chips were not dried before frying. Final oil conte nt of sun-dried tortilla chips was significantly (P < 0.05) lower than those receiving the control treatment. As a result of drying, the str ucture of the tortilla chips was tighter before frying but expanded si gnificantly during frying. An attempt was made to produce tortilla chi ps with the same characteristics of the sun-dried chips using impingin g hot-air drying techniques. Results indicated that tortilla chips dry ing rate was mostly affected by air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoot her at higher air temperature.