Kesan Parameter-Parameter Penggorengan Ke Atas Perubahan-Perubahan Fizikal Keropok Dan Papad Semasa Penggorengan Celup

• Main Author: Nair Chanderan, Vasanti
• Format: Thesis
• Language: English
• Published: 1995
• Subjects: T175-178 Industrial research. Research and development
• Online Access: http://eprints.usm.my/31405/1/VASANTI_NAIR_CHANDERAN_K.pdf; http://eprints.usm.my/31405/

Apabila digoreng eelup, produk-produk pertengahan keropok dan papad, mengalami perubahan-perubahan fizikal seperti kehilangan lembapan (ML), penyerapan minyak (OA) dan pengembangan linear (LE) yang memberi eiri-eiri yang diingini pada produk akhirnya. Kajian telah dijalankan untuk menyiasat kesan parameter-parameter penggorengan iaitu, suhu minyak (T), masa (t) dan kandungan lembapan awal (M) produk pertengahan, serta hubungan antara kesankesan ini ke atas perubahan-perubahan fizikal tersebut. On deep-fat frying, the half-products of keropok and papad, undergo physical changes such as moisture loss (ML), oil absorption (OA) and linear expansion (LE) which give the end-products their desirable characteristics. Studies were conducted to investigate the effects of the frying parameters of oil temperature (T), time (t) and initial moisture content (M) of the half-products, and the interrelationships of their effects, on these physical changes.