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Temperature regulated cooking of Keropok Lekor

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Bibliographic Details
Main Author: Muhammad Naqiy Sediq, Ahmad
Other Authors: Irfan Abdul Rahim
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2014
Subjects:
Keropok lekor
Lekor snack
Food industry
Grilling process
Online Access:http://dspace.unimap.edu.my:80/dspace/handle/123456789/37112
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id my.unimap-37112
record_format dspace
spelling my.unimap-371122014-09-12T06:53:35Z Temperature regulated cooking of Keropok Lekor Muhammad Naqiy Sediq, Ahmad Irfan Abdul Rahim Keropok lekor Lekor snack Food industry Grilling process Access is limited to UniMAP community. This report is a final-year project documentation that is done for the two semesters in UniMAP. This project is about the grilling process that will be used to cook or to roast keropok lekor. In the cooking, the temperature needed to grill the keropok lekor needs to be studied in order to produce the best keropok lekor and is cooked in the best temperature. This report consists of some main parts which are introduction, survey, literature review, methodology, result, discussion and conclusion. This study show how a keropok lekor is grilled in a studied temperature and controlled to produce keropok lekor of high quality and that is good for health. There are also some theoretical studies about these projects. The theory of the temperature controlling process can aid in giving the most suitable temperature in the grilling process of keropok lekor. By using the MATLAB 7.1 software, the required temperature can be controlled and a few experiments need to be done. From the experiments results, a study of the cooking of the keropok lekor can be done and the comparison between all the experiments results can help to give the best result. A discussion have to be done in order to discuss the problem occurred during the grilling process of the keropok lekor. From the results of the discussion, all the problems and the ways of solving them should be conclude to produce a process or an appropriate way of handling the problems so that the best keropok lekor can be produced. The conclusion done can help in the analysis of all the occurred problems and issues out a new way of producing a high-qualities product. 2014-09-12T06:53:35Z 2014-09-12T06:53:35Z 2010 Learning Object http://dspace.unimap.edu.my:80/dspace/handle/123456789/37112 en Universiti Malaysia Perlis (UniMAP) School of Manufacturing Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Keropok lekor
Lekor snack
Food industry
Grilling process
spellingShingle Keropok lekor
Lekor snack
Food industry
Grilling process
Muhammad Naqiy Sediq, Ahmad
Temperature regulated cooking of Keropok Lekor
description Access is limited to UniMAP community.
author2 Irfan Abdul Rahim
author_facet Irfan Abdul Rahim
Muhammad Naqiy Sediq, Ahmad
format Learning Object
author Muhammad Naqiy Sediq, Ahmad
author_sort Muhammad Naqiy Sediq, Ahmad
title Temperature regulated cooking of Keropok Lekor
title_short Temperature regulated cooking of Keropok Lekor
title_full Temperature regulated cooking of Keropok Lekor
title_fullStr Temperature regulated cooking of Keropok Lekor
title_full_unstemmed Temperature regulated cooking of Keropok Lekor
title_sort temperature regulated cooking of keropok lekor
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2014
url http://dspace.unimap.edu.my:80/dspace/handle/123456789/37112
_version_ 1643798246774013952
score 13.214268

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