01929nam a2200253 a 4500 vtls000046012 KUKTEM 20251114204430.0 100607t2009 my dao f m 000 0 eng d THE0006459(Local) 201905141147 amirul 201107132323 VLOAD 201006071505 Fida UMP TJ940 .B35 2009 rs Bc. Ahmad Bakri Abdul Aziz Design and development of vacuum fruit frying machine for SMI and SME application / Ahmad Bakri Bin Abdul Aziz Design and development of vacuum fruit frying machine for SMI and SME application [electronic resource] Kuantan, Pahang : UMP , 2009 xvi, 46 p. : ill. (some col.) ; 30 cm. + 1 computer disc 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. Vacuum technology 0 0 0 1 20000 20000 2019-09-04 0 TJ940 .B35 2009 rs Bc. 0000046201 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 20000 20000 2019-09-04 0 CD 4401 | TJ940 .B35 2009 rs Bc. 0000046202 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 1915 1921 VTLSSORT0080*0200*0400*0900*1000*2450*2460*2600*3000*5020*5040*5200*6500*9992