Prediction of Water Loss During Potato Vacuum Frying Process

Prediction of Water Loss During Potato Vacuum Frying Process

Vacuum frying may be a good alternative for the production of dehydrated fruit and vegetable slices. In this study, a relationship between water losses with frying time during vacuum frying process of potato chips has been developed. A first order kinetic model was used, in which drying rate constant is a function of the main process variables, i.e. oil temperature, sample thickness and vacuum pressure. The experimental data of Garayo and Moreira (2000) have been used to validate the model. Generally there was a good agreement between the calculated results and the experimental data. Then, the effect of initial water content and vacuum pressure has been studied.Keywords: kinetic model, potato, vacuum frying, water loss

Supardan, Muhammad Dani

Satriana, Satriana

Jurnal Rekayasa Kimia & Lingkungan; Vol 6, No 2 (2007): Jurnal Rekayasa Kimia & Lingkungan; 82-86

2356-1661

1412-5064

Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

2007-12-01

http://jurnal.unsyiah.ac.id/RKL/article/view/1078/1011

application/pdf

eng

info:eu-repo/semantics/article

info:eu-repo/semantics/publishedVersion

Peer-reviewed Article

http://jurnal.unsyiah.ac.id/RKL/article/view/1078