Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.

Vasanti Nair, Chanderan K. and Chee , C. Seow and Sulebele, Guruprasad A. (1996) Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. International Journal of Food Science & Technology, 31 (3). pp. 249-256. ISSN 0950-5423

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Abstract

The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half-product during deep-fat frying have been studied. Both oil absorption and linear expansion were affected, in different ways, by moisture loss.

Item Type:	Article
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Perpustakaan Universiti Sains Malaysia (Library) > Koleksi Malaysiana dan Arkib (Malaysiana and Archive Collections) > Article Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Article
Depositing User:	Mr Erwan Roslan
Date Deposited:	27 Apr 2017 07:59
Last Modified:	27 Nov 2017 03:52
URI:	http://eprints.usm.my/id/eprint/33682

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