Evaluation of a vacuum fryer for jackfruit and banana chips | |
| Author | Budiharti, Uning |
| Call Number | AIT Thesis no. AE-00-05 |
| Subject(s) | Fruit--Preservation Frying Vacuum technology |
| Note | A thesis submitted in partial fulfillment of requirements for degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. AE-00-05 |
| Abstract | The overall objective of the research was to evaluate the performance of the vacuum fryer developed by the Center for Agricultural Machinery Development in Indonesia. The specific research objectives were to evaluate the effect of frying condition including pretreatment of raw material, frying temperature and frying pressure on product quality (percentage of oil content, percentage of sugar content, color, and crispness); to assess performance of vacuum fryer; and to assess economic feasibility of vacuum fryer. Design of experiment in this research was the three factorial design which consisted of pretreatment (P), frying temperature (T), and frying pressure (V). Each experiment had two replications. There were six pretreatments of raw material: blanching in 80°C of water for 10 minutes (Pl), soaking in 0.5% Cacti for 30 minutes (P2), soaking in 0.1 % Na2S03 for 10 minutes (P3), blanching and soaking in 0.5% Cacti for 30 minutes (P4), blanching and soaking in 0.1% Na2S03 for 10 minutes (P5), blanching, soaking in 0.1% Na2S03 for 10 minutes and soaking in 0.5% Cacti for 30 minutes (P6). There were three frying temperatures: 70, 75 and 80°C. There were two frying pressures: 600 and 650mmHg. Blanching, soaking in CaCh, and increasing frying temperature from 70 to 80°C reduced the oil content of jackfruit chips. Soaking in the Na2S03 solution increased the brightness of jackfruit chips. Pretreatment using CaCli alone and combined with other pretreatments reduced the crispness of jackfruit. The frying condition to produce the best jackfruit chips was blanching in 80°C water for 10 minutes, then soaking in 0.1 % Na2S03 solution for 10 minutes and then frying at 75°C, 650 mmHg. Blanching and soaking in the solution of CaCh reduced the oil content of banana chips. Usage of CaCh, Na2S03 and combination of blanching and Cacti improved the brightness of banana chip. Blanching contributed to the negative value of the redness and yellowness of banana chip. The frying condition to produce the best banana chips was soaking in 0.5% CaCh solution for 30 minutes and then frying at 75°C, 650 mmHg. The prototype of vacuum fryer was feasible to be used to produce jackfruit chips, but it was not feasible to produce banana chips. For jackfruit chips production, at the machine annual use of 600 hours, the net revenue from the chips was 4,416 USD annually. The net present value of the chips production was 2,803 USD, benefit cost ratio was 1.233 and internal rate ofreturn of the chips production was 24.57% |
| Year | 2000 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. AE-00-05 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Singh, Gajendra; |
| Examination Committee(s) | Salokhe, Vilas M.;Athapol Noomhorm;Chaiyaphol Kaewprakaisaengkul; |
| Scholarship Donor(s) | Agricultural Research and Management Project II World Bank; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2000 |