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September 30, 2025Technical Education Science/Giáo dục Kỹ thuậtOpen Access

Multi-Objective Optimization of Vacuum Frying Process Conditions for Jackfruit Using the Restricted Area Method (RAM) With Combination Criteria R.

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Authors

LQLieu Le QuangLGLiviu GiurgiulescuSVSuc Nguyen Van

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Overview

This research demonstrates multi-objective optimization of frying conditions for jackfruit, indicating improved energy efficiency and product quality.

Key Points

  • Optimal vacuum frying conditions achieved minimal energy consumption of 2.10 kWh/kg, while maintaining quality parameters.
  • The findings showed moisture content of 2.30% and acceptable acrylamide levels at 76.68 µg/kg, supporting health compliance.
  • Methodology involved the restricted area method to solve a multi-objective problem with five objective functions based on three process variables.
  • These results emphasize the value of optimized vacuum frying, yielding products that are visually appealing and meet safety standards.

Cite This Study

Quang et al. (2025) studied this question.

synapsesocial.com/papers/68dc12c58a7d58c25ebb0873https://doi.org/10.54644/jte.2025.1996
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