WIDYA F, DESY ERIZHA (2012) PENGARUH WAKTU DAN SUHU PADA PEMBUATAN KERIPIK NANAS DENGAN VACCUM FRYING (The Effect of Time and Temperature on the Manufacture of Pineapple Chips with Vaccum Frying). Undergraduate thesis, Undip.
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Vacuum frying machine (Vacuum Fryer) is a production machine to fry a variety of fruits and vegetables by vacuum frying. Principles of Vacuum Frying is sucking the moisture content in vegetables and fruits with high speed so that the pore - pore fruit - vegetables is rapidly closing, so that the water content in the fruit can be absorbed completely. Pineapple (Ananas comosus) is a kind of tropical plant originating from Brazil, Bolivia, and Paraguay. The main part of an important economic value is the fruit of the pineapple plant. In addition to consumption of fresh pineapple fruit is also processed into various foods and beverages, such as jams, fruit in syrup and others. Taste sweet pineapple until slightly sour fresh, so that the public preferred This lab uses vacuum devices by using the variable frying time and frying temperature on pineapple chips. Variable time used 30 and 40 minutes. Temperature, which is 80, 85, 90 ⁰ C. The relationship between time and temperature are directly proportional. Of the test vacuum frying equipment (vacuum frying) to make the pineapple chips showed that the optimum temperature for the manufacture of chips with pineapple is 90OC 40 minutes. Chips with this variable has a sweet flavor, golden brown color, crisp, and has a very strong smell of pineapple and water levels are at 86.54% steam.
|Item Type:||Thesis (Undergraduate)|
|Subjects:||T Technology > TP Chemical technology|
|Divisions:||Faculty of Engineering > Diploma in Chemical Engineering|
Faculty of Engineering > Diploma in Chemical Engineering
|Deposited By:||Mrs Pudja D3 Teknik Kimia|
|Deposited On:||27 Nov 2012 10:19|
|Last Modified:||27 Nov 2012 10:20|
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