MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02553ntm a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251125110111.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220913t20222022my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
THE0009422 (Local) |
| Qualifying information |
hardback |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UMP |
| Language of cataloging |
eng |
| Transcribing agency |
UMP |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
PSM .N33 2022 r Thesis |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Siti Nabihah Othman, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
A matlab-based graphical user interface (GUI) to predict the food quality during frying process / |
| Statement of responsibility, etc. |
Siti Nabihah Othman |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Pahang: |
| Name of producer, publisher, distributor, manufacturer |
UMP, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2022 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 62 pages : |
| Other physical details |
Illustration ; |
| Dimensions |
30 cm.+ |
| Accompanying material |
1 CD ROM. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Center for Mathematical Sciences |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (Master of Science) -- Universiti Malaysia Pahang – 2022 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
The phenomena of heat and mass transfer are occur during deep frying process due to physicochemical changes that affects the colour and moisture content of food quality. The inconsistent quality of fried foods makes it gruelling to fabricate luscious and satisfying fried foods at all times. Therefore, there is a need to predict the dynamics colour and moisture content of food such as fries, nugget, chicken pie and so on. In this study, the colour and moisture content of French fries is studied during deep frying.The colour changes and moisture content were formulated by first order kinetic equation which was numerically solved by using the Runge Kutta fourth order method that was embedded with a parameter fitting technique called as Nelder-Mead algorithm in MATLAB software. The Arrhenius equation is used in this model. Then, the sum squared error (SSE) of modified model was compared with the SSE of existing model. The colour and moisture content were evaluated based on two parameters of French fries, which were oil temperature (150℃,170℃ and 190℃) and sample thickness (5mm,10mm and 15mm) during deep frying. The results showed that the modified model has lower SSE value as compared to the existing model. The user-friendly graphical user interface (GUI) could give a better understanding about frying and was beneficial to food industry players who have limited experience in mathematical model and programming skills. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Center for Mathematical Sciences |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Thesis |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |