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

Chee , C. Seow Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. International Journal of Food Science & Technology, London, UK..

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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 15:59
    Last Modified: 27 Apr 2017 15:59
    URI: http://eprints.usm.my/id/eprint/33682

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