| 000 | 01929nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls000046012 | ||
| 003 | KUKTEM | ||
| 005 | 20251114204430.0 | ||
| 008 | 100607t2009 my dao f m 000 0 eng d | ||
| 020 | _aTHE0006459(Local) | ||
| 039 | 9 |
_a201905141147 _bamirul _c201107132323 _dVLOAD _y201006071505 _zFida |
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| 040 | _aUMP | ||
| 090 | _aTJ940 .B35 2009 rs Bc. | ||
| 100 | 0 | _aAhmad Bakri Abdul Aziz | |
| 245 | 1 | 0 |
_aDesign and development of vacuum fruit frying machine for SMI and SME application / _cAhmad Bakri Bin Abdul Aziz |
| 246 | 3 |
_aDesign and development of vacuum fruit frying machine for SMI and SME application _h[electronic resource] |
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| 260 |
_aKuantan, Pahang : _bUMP , _c2009 |
||
| 300 |
_axvi, 46 p. : _bill. (some col.) ; _c30 cm. + _e1 computer disc |
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| 502 | _aProject paper (Bachelor of Mechanical Engineering) -- Universiti Malaysia Pahang - 2009 | ||
| 504 | _aBibliography : p. 54 | ||
| 520 | 3 | _aFrying 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. | |
| 650 | 0 | _aVacuum technology | |
| 999 |
_aVIRTUA40 _c1915 _d1921 |
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| 999 | _aVTLSSORT0080*0200*0400*0900*1000*2450*2460*2600*3000*5020*5040*5200*6500*9992 | ||