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Design and development of vacuum fruit frying machine for SMI and SME application / Ahmad Bakri Bin Abdul Aziz

By:

Ahmad Bakri Abdul Aziz

Material type: Text

TextPublication details: Kuantan, Pahang : UMP , 2009Description: xvi, 46 p. : ill. (some col.) ; 30 cm. + 1 computer discISBN:

THE0006459(Local)

Other title:

Design and development of vacuum fruit frying machine for SMI and SME application [electronic resource]

Subject(s):

Vacuum technology

Dissertation note: Project paper (Bachelor of Mechanical Engineering) -- Universiti Malaysia Pahang - 2009 Abstract: Frying in vacuum condition is a new technology that can be used to improve the quality of fried foods such as chips and fruit vacuum frying machines suitable because it is working in low temperatures and use the minimum oxygen content. The most significant difference between frying exposed to atmospheric and vacuum conditions are frying in humidity and sliced fruit color after frying. Shown promise for vacuum frying techniques that can be used to reduce the oil content in fried sliced fruit while maintaining color and taste products. especially. In the vacuum frying process, the process of drying the fruit slices before frying will occur and it will give better results than frying exposed to the atmosphere. For example fried sliced fruit that will be absorbed vacuum drying and this will reduce the moisture in the fruit slices and this will reduce frying time.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB PEKAN	TJ940 .B35 2009 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000046201
Final Year Report	UMPLIB PEKAN	CD 4401 \| TJ940 .B35 2009 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000046202

Project paper (Bachelor of Mechanical Engineering) -- Universiti Malaysia Pahang - 2009

Bibliography : p. 54

Frying in vacuum condition is a new technology that can be used to improve the quality of fried foods such as chips and fruit vacuum frying machines suitable because it is working in low temperatures and use the minimum oxygen content. The most significant difference between frying exposed to atmospheric and vacuum conditions are frying in humidity and sliced fruit color after frying. Shown promise for vacuum frying techniques that can be used to reduce the oil content in fried sliced fruit while maintaining color and taste products. especially. In the vacuum frying process, the process of drying the fruit slices before frying will occur and it will give better results than frying exposed to the atmosphere. For example fried sliced fruit that will be absorbed vacuum drying and this will reduce the moisture in the fruit slices and this will reduce frying time.