Engineering Proliferation And Texture During Fruit Chips Vacuum Frying

Jamaluddin, Jamaluddin and Rahardjo, Budi and Hastuti, Pudji and Rochmadi, Rodhmadi and Dirawan, Gufran Darma (2016) Engineering Proliferation And Texture During Fruit Chips Vacuum Frying. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 18 (1). pp. 93-99. ISSN 0972-3005

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Abstract

Abstract: Expansion and development as well as hard and crunchy fried products are characteristics preferred by consumers. To produce the expansion and texture of fried products to suit the tastes of consumers need to control and observe the process conditions and the characteristics of the raw material change during the frying process. During the frying process volume change (expansion and contraction) and changes in texture (hard and crunchy) in foodstuffs. Volume and texture changes thought to be caused by evaporation of water and decreased levels of starch in solids. This research aims to develop a model of changes in volume and texture of the fruit during vacuum frying caused by a decrease in water content and starch content. Samples were jackfruit fried in a vacuum at a temperature of 70 – 100 OC, old frying pan 15-60 minutes and vacuum pressure 80-90 kPa. Parameters measured were the volume, texture, water content and starch content of samples before and after frying. The results showed that the model developed can be used with either to predict changes in the volume and texture of the product during the frying process in a vacuum.

Item Type:	Article
Uncontrolled Keywords:	Expansion, Texture and vacuum frying
Subjects:	FAKULTAS TEKNIK FAKULTAS TEKNIK > Pendidikan Teknologi Pertanian KARYA ILMIAH DOSEN Universitas Negeri Makassar > KARYA ILMIAH DOSEN
Divisions:	KOLEKSI KARYA ILMIAH UPT PERPUSTAKAAN UNM MENURUT FAKULTAS > KARYA ILMIAH DOSEN KARYA ILMIAH DOSEN
Depositing User:	S.T., M.T. Faruq Ratuhaji
Date Deposited:	22 May 2020 14:36
Last Modified:	22 May 2020 14:53
URI:	http://eprints.unm.ac.id/id/eprint/17613

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