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2016) Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice, ABSTRACT Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to definedoi:10.1080/19476337.2016.1180324 fatcat:sjopaejn2vfybngagqfvyvrttq