| Summary: | Apabila digoreng eelup, produk-produk pertengahan
keropok dan papad, mengalami perubahan-perubahan fizikal
seperti kehilangan lembapan (ML), penyerapan minyak (OA)
dan pengembangan linear (LE) yang memberi eiri-eiri yang
diingini pada produk akhirnya. Kajian telah dijalankan
untuk menyiasat kesan parameter-parameter penggorengan
iaitu, suhu minyak (T), masa (t) dan kandungan lembapan
awal (M) produk pertengahan, serta hubungan antara kesankesan
ini ke atas perubahan-perubahan fizikal tersebut.
On deep-fat frying, the half-products of keropok and
papad, undergo physical changes such as moisture loss
(ML), oil absorption (OA) and linear expansion (LE) which
give the end-products their desirable characteristics.
Studies were conducted to investigate the effects of the
frying parameters of oil temperature (T), time (t) and
initial moisture content (M) of the half-products, and the
interrelationships of their effects, on these physical
changes.
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