Kinetika french fries umbi garut selama penggorengan
2008
Mardawati E.
French fries is ready-to-eat bar-shaped fried arrow-root that has been processed using heating and freezing stages, and ready to serve appropriately. The aim of this study was at determining the changes in hardness, softness due to a frying process. The kinetic modeling of arrow-root french fries also investigated. Eventually, french fries sample were fried in temperature 155 ± 2 deg. C, 170 ± 2 deg. C, and 180 ± 2 deg.C). The result illustrated that the frying process using 180 ± 2 deg.C for 2 minutes resulted the best arrow-root french fries characteristic, with hardness number 52.825 mm/gram/second, brownies colour, crustiness, softness and there was no separation between core and crust. In this study, the constant mechanical energy changes in the specific frying condition were considered as exponential function kp = A e at the power of -Ea/RT. During softening phase, the constant mechanical energy changes (kp) increased with increasing frying temperature. In contrast, due to hardening phase the constant mechanical energy changes was decreased sharply. The activation energy during softening phase 40,605.576 J, frequency factor 2.60 x 10 at the power of -8, however in hardening phase 23,753.098 J and 4.19 x 10 at the power of -6, respectively. Results showed that there were good agreement between predicted and observation data. The modeling procedure could be applied in process design and control.
显示更多 [+] 显示较少 [-]