出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Expansion and puffing are specific characteristics of fried product s critical for consumer preferences . To obtain expanded and puffed dried products that fit well with consumer acceptance criteria , it is necessary to pay attention to the process condition s which change the raw material characteristic s during frying. T he important changes include volume and density ratio of the products during frying. Hypothetically, t hese changes are due to water vaporization and the decrease dry matter in the product s . The objective of this research is to develop a mathematical model of volume and density ratio change s for jack fruit during vacu u m frying as a function of water and starch content reductions . Samples w ere vacuum fried at 70–100 O C and pressure of 80-90 kPa for 15–60 min. The parameters observed we re volume and density as well as water and starch content s of sample s before and after vacuum frying. The result s showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.
