Nair Chanderan, Vasanti (1995) Kesan Parameter-Parameter Penggorengan Ke Atas Perubahan-Perubahan Fizikal Keropok Dan Papad Semasa Penggorengan Celup. Masters thesis, Universiti Sains Malaysia.
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Abstract
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.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | T Technology > T Technology (General) > T175-178 Industrial research. Research and development |
| Divisions: | Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis Koleksi Bahasa Melayu (Malay Language Collection) > Thesis |
| Depositing User: | HJ Hazwani Jamaluddin |
| Date Deposited: | 04 Jan 2017 08:29 |
| Last Modified: | 26 Jan 2021 03:24 |
| URI: | http://eprints.usm.my/id/eprint/31405 |
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