As coating with CMC, HAD and VMD decreased the rate of water loss, resulting lower oil absorption, therefore, the oil absorption had a reciprocal relationship with the moisture content retained in the vacuumfried peas.
HAD not only affected the color and decreased the Vitamin C content, but also increased the breaking force of products.
On the contrary, coating and vacuum microwave pre-treatments had an ability to maintain the color and chlorophyll content.