Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 33 - 41

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044044

Quality evaluation method and model construction of vacuum-fried French fries

  • ZHOU Na ,
  • YUAN Jianlong ,
  • ZHAO Tiantian ,
  • ZHOU Xiaocheng ,
  • ZHANG Feng
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  • 1(College of Agriculture, Gansu Agricultural University, State Key Laboratory of Arid Land Crop Science, Lanzhou 730070, China)
    2(College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2025-07-27

  Revised date: 2025-10-18

  Online published: 2026-06-15

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Abstract

This study aimed to comprehensively and objectively evaluate the quality of commercial vacuum fried French fries.The 17 indexes related to the appearance, nutrition, and texture characteristics of 13 kinds of vacuum fried French fries were measured.The core quality evaluation indexes were screened by difference analysis, correlation analysis, principal component analysis, and cluster analysis.The quality evaluation model of vacuum fried French fries was established by analytic hierarchy process and grey correlation analysis, and the reliability of the model was verified by sensory evaluation.Oil mass fraction (X1), a* value (X2), chewiness (X3), vitamin C content (X4), and cohesiveness (X5) were selected as core quality indexes.A quality evaluation model was established as follows:r*i=0.502 8X1+0.260 2X2+0.134 4X3+0.067 8X4+0.034 8X5.The reliability of the model was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model, showing a determination coefficient (R2) of 0.852.Oil mass fraction, a* value, chewiness, vitamin C content, and cohesiveness were core quality indexes of vacuum fried French fries, and the evaluation model established by them could be used for comprehensive evaluation of the quality of vacuum fried French fries.

Key words： vacuum fried French fries; analytic hierarchy process; grey relational analysis; quality evaluation

Cite this article

ZHOU Na , YUAN Jianlong , ZHAO Tiantian , ZHOU Xiaocheng , ZHANG Feng . Quality evaluation method and model construction of vacuum-fried French fries[J]. Food and Fermentation Industries, 2026 , 52(10) : 33 -41 . DOI: 10.13995/j.cnki.11-1802/ts.044044

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