TOPIC -- Role of Fruit matrix on the nutrient and phytochemical content during Atmospheric and Vacuum frying.
Word-count - 8-10 pages roughly.
Breakdown of thesis :
1) Two categories of fruits Climacteric and non-climacteric
I. Difference between two fruit categories
II. How is maturity and ripeness of fruit affected in these two categories
III. Nutrients and phytochemical(carotenoids, Ascorbic acid(vitamin C), phenolics etc) levels in fruits varies for different ripening stages of the fruit.
2) Two types of frying operations: Vacuum frying and Atmospheric frying
I. For each fruit optimum conditions(time, temp etc.) in each case of frying operations
II. Main focus is on Vacuum frying.
III. Effect of ripening stages of fruit on the final product quality(after frying).
a) in terms of final phytochemical and nutrient content.(because of high temp degradation of phytochemicals may occur)
b) at different ripening stages the structure of fruits changes( example: at ripening stage 1 banana is mostly starch which breakdown into sugar as the fruit ripens, thus it goes from dry and hard when it green in colour(ripening stage 1) to soft and sweet when it becomes yellow with brown spots(ripening stae 7).
c) Comparing sensory analysis of final fried fruits which have been fried at different ripening stages.
IV. Kinetics of heat and mass transfer during frying operations.
V. Microstructural changes during Vacuum and atmospheric frying .
VI. oil absorption during vacuum and atmospheric frying.
VII. Role of food matrix on nutrients.