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 constan...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universitas Syiah Kuala, Chemical Engineering Department
2007-12-01
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| Schriftenreihe: | Jurnal Rekayasa Kimia & Lingkungan |
| Online-Zugang: | https://jurnal.unsyiah.ac.id/RKL/article/view/1078 |
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