Application of the Three-Factor Design in Engineering Education: An Experimental Approach for Healthy Thermal Cooking of Potatoes (#2260)

Authors

Puelles Bulnes, Maria Elizabeth

Cervantes Miranda, Julio Rafael

Andre Cardenas, Jorge

Bartolo Bolimbo, Jose Miguel

Sulca Valderrama, Marina Giuliana

Abstract

Potato frying is a popular cooking method, but it faces challenges such as oil degradation, the formation of harmful compounds, and a decrease in product quality. The type of oil, cooking material, and potato variety affect oil stability and reuse. Without proper control, the oil reaches its smoke point prematurely, reducing efficiency and food safety. To address this issue, a Trifactorial Experimental Design 2x2x2x2 was applied, evaluating two types of oils, two types of pots and two potato varieties (white and yellow). The number of frying batches that could be performed before oil degradation and the time required to reach the smoke point were measured. The results indicated that one oil and stainless-steel pots prolonged oil stability, allowing for a greater number of frying batches before deterioration. The smoke point was confirmed as a critical parameter in frying optimization, providing key information to improve efficiency and sustainability in the food industry.