DETERMINATION OF FRYING CONSTANT FOR VACUUM FRIED PINEAPPLE AT THREE LEVELS OF FEEDING CAPACITY

Vacuum frying is frying under vacuum pressure to prevent the quality deterioration of fried foods due to the excessive heat caused by high frying temperature. This process is suitable for fruit and vegetable frying to produce fruit and vegetable chips. The objective of this research was to determine frying constant of pineapple chips under vacuum. Pineapple slices in 40×20×4 mm size were fried under equilibrium pressure at 10 kPa abs and temperature of 85±3°C. Processing was conducted in three levels of feeding: 50, 75, and 100% of vacuum fryer capacity. The water removal rate was observed during the process by the measurement of the condensate formation. Vacuum frying constant K from the exponential decay equation: (equation available in full text) was then calculated. The results showed that K values at the feeding levels of 50, 75 and 100% were respectively 0.078, 0.068 and 0.065 min-1 with each regression coefficient of 0.9677, 0.9668, and 0.9749. In conclusion, the frying constant K in pineapple vacuum frying could be determined by the exponential decay equation, and the constant value became greater at smaller feeding levels.

Analysis Frying Constant of Pineapples Vacuum Frying

Aside


Analysis Frying Constant of Pineapples Vacuum Frying

A. Lastriyanto, S. Soeparman, R. Soenoko and H.S. Sumardi

Brawijaya University, Malang-East Java, Indonesia

Abstract: Vacuum frying is frying process under a vacuum condition to prevent material object deterioration due to excessive heat caused by high temperature. This process is suitable to produce fruit chips. The objective of this research is to determine the frying constant of pineapple chips processing under  vacuum  condition. A 40mmx20mmx4mm sliced Pineapple were fried under equilibrium pressure at 10 kPa absolute (abs) and a temperature of 85±3°C. In this process, three feeding rate was chosen, which is a feeding of 50%, 75% and 100% of the vacuum fryer capacity. The water removal rate was observed during the process by measuring the condensate volume. Frying constant values (K) for a feeding rate of 50%, 75% and 100% were 0.078; 0.068 and 0.065 (minutes1) and the regression coefficient of 0.9677; 0.9668 and 0.9749 respectively. From the research done, it can be concluded that i) the frying constant (K) in pineapple vacuum frying could be determine by an exponential decay method. ii) The K value became greater at a smaller feeding rate.

Key words: Fruit chips  Frying constant  Vacuum frying  Water removal rate

 

SEMINAR NASIONAL PERTETA 2012 UNIVERSITAS BRAWIJAYA MALANG

SEMINAR NASIONAL PERTETA 2012

Perhimpunan Teknik Pertanian Indonesia (PERTETA) bekerjasama dengan Jurusan Keteknikan Pertanian dan Fakultas Teknologi Pertanian Universitas Brawijaya menyelenggarakan seminar dengan tema “Peran Keteknikan Pertanian dalam Mendukung Ketahanan Pangan dan Energi yang Berwawasan Lingkungan”

Kontak

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Fakultas Teknologi Pertanian
Universitas Brawijaya

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http://perteta2012.ub.ac.id/
Email: perteta2012@ub.ac.id


Lihat Peta Lebih Besar

Menristek Berikan Penghargaan Kepada 102 Inovator Indonesia

Anang Lastriyanto Menerima Penghargaan 102 Inovasi Indonesia atas Karyanya Mesin Penggoreng Vakum/ Vacuum Fryer Machine / Mesin Vacuum Frying dari Menristek.

Berdasarkan laporan terbaru World Economic Forum (WEF), posisi peringkat Indonesia terkait Indeks Daya Saing Global atau Global Competitiveness Index telah meningkat dari 54 pada tahun 2009 menjadi 44 di tahun 2010. Pencapaian ini menunjukkan keberhasilan pertumbuhan pembangunan ekonomi di Indonesia, yang ditandai dengan semakin sehatnya kondisi ekonomi makro dan naiknya indikator pendidikan. Setelah amandemen konstitusi Indonesia tahun lalu untuk menempatkan setidaknya 20% dari anggaran pemerintah pada sektor pendidikan, kebijakan ini telah menjadi langkah mendasar untuk meningkatkan secara substansial sektor pendidikan dalam membentuk fondasi yang kuat bagi masyarakat berbasis pengetahuan di Indonesia.
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