Texture Characteristics of Chips Produced by Hot Sand Frying

Jamaluddin, Jamaluddin and Syam, Husain and Mustarin, Amirah (2019) Texture Characteristics of Chips Produced by Hot Sand Frying. In: 3rd International Conference on Mathematics, Sciences, Technology, Education and Their Applications, 29-30 September 2018, Makassar, Indonesia.

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Abstract

Abstract. Frying can be performed both with oil and without oil. Hot sand frying is one of the methods of frying that does not use oil. Chips are often produced using this method, where heating takes place at high temperatures. During frying, heat transfers from the hot sand to the chips, causing the texture of the chips changes from soft to hard and crispy, followed by surface hardening. Unfortunately, there have not been many published papers focusing on this topic. Therefore, this study was aimed to study the changes in the texture of chips as the effect of hot sand frying. Chips are high in carbohydrate, and they were fried at 120-160ºC for 10-25 s in a frying cylinder rotated at 35 rpm. Chemical and physical characteristics of the chips sample were analyzed before and after the frying process. Results show that there changes in texture characteristics of the chips during frying. It affected the hardness and crispiness of the chips due to the loss of moisture and changes in the carbohydrate. Thus, the texture changes model developed could be used to predict changes in the chips texture from hard to crispy, as a function of water evaporation and a decrease of carbohydrate content in the chips.

Item Type:	Conference or Workshop Item (Paper)
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:	27 May 2020 05:32
Last Modified:	27 May 2020 05:32
URI:	http://eprints.unm.ac.id/id/eprint/17647

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