RANCANG BANGUN ALAT PENGGORENGAN VAKUM (TINJAUAN PENGARUH WAKTU DAN TEKANAN TERHADAP KADAR AIR DAN PERUBAHAN VOLUME KERIPIK APEL
| Main Author: | WAHYUNI, ICHA SRI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
|
| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/1961/1/cover.pdf http://eprints.polsri.ac.id/1961/2/BAB%20I.pdf http://eprints.polsri.ac.id/1961/3/BAB%20II.pdf http://eprints.polsri.ac.id/1961/4/BAB%20III.pdf http://eprints.polsri.ac.id/1961/5/BAB%20IV.pdf http://eprints.polsri.ac.id/1961/6/BAB%20V.pdf http://eprints.polsri.ac.id/1961/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/1961/ |
| ctrlnum |
1961 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.polsri.ac.id/1961/</relation><title>RANCANG BANGUN ALAT PENGGORENGAN VAKUM (TINJAUAN PENGARUH WAKTU DAN TEKANAN TERHADAP KADAR AIR DAN PERUBAHAN VOLUME KERIPIK APEL</title><creator>WAHYUNI, ICHA SRI </creator><subject>TP Chemical technology</subject><description>Apple is a fruit that is rich in nutrients and benefits, but it has a shortage of apples in storage process caused by organoleptic structure on the apple quickly broken. Therefore, to deal with this, the apple can be harnessed into chips using a vacuum frying to retain flavor and color. Vacuum frying works by sucking the moisture content in the fruit at high speed so that the water content in the fruit can be absorbed perfectly. In designing the appliance as a deep fryer used cylindrical, and the one-eyed gas stove as a heat source and temperature control during frying chips to avoid conditions that are too high oil temperature resulting from the frying process is used as a coolant condenser oil temperature, water temperature conditions in condenser maintained at about 200C-250C Vacuum pressure regulating valve is equipped with one. Test analysis used against apple chips, namely the analysis of water content and volume changes. High water content values found in the treatment with a pressure of 100 mmHg and 30 minutes of 26.3412% and the lowest water content found in pressure of 150 mmHg with 50 minutes of 18.5407%. Value changes in the volume of the poor apple chips with time and pressure variation during a frying pan with a time of 40 minutes using a pressure of 50, 100, 150 mmHg for 3, 2, 1 ml and a time of 50 minutes using a pressure of 50, 100 and 150 mmHg for 3 , 1, 0,5ml shrinkage during frying.
Keywords: Apple, Frying Vacuum, Water Levels and Change Volume</description><date>2015-10</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/1/cover.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/2/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/3/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/4/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/5/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/6/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1961/7/DAFTAR%20PUSTAKA.pdf</identifier><identifier> WAHYUNI, ICHA SRI (2015) RANCANG BANGUN ALAT PENGGORENGAN VAKUM (TINJAUAN PENGARUH WAKTU DAN TEKANAN TERHADAP KADAR AIR DAN PERUBAHAN VOLUME KERIPIK APEL. Other thesis, Politeknik Negeri Sriwijaya. </identifier><recordID>1961</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
WAHYUNI, ICHA SRI |
| title |
RANCANG BANGUN ALAT PENGGORENGAN VAKUM (TINJAUAN PENGARUH WAKTU DAN TEKANAN TERHADAP KADAR AIR DAN PERUBAHAN VOLUME KERIPIK APEL |
| publishDate |
2015 |
| topic |
TP Chemical technology |
| url |
http://eprints.polsri.ac.id/1961/1/cover.pdf http://eprints.polsri.ac.id/1961/2/BAB%20I.pdf http://eprints.polsri.ac.id/1961/3/BAB%20II.pdf http://eprints.polsri.ac.id/1961/4/BAB%20III.pdf http://eprints.polsri.ac.id/1961/5/BAB%20IV.pdf http://eprints.polsri.ac.id/1961/6/BAB%20V.pdf http://eprints.polsri.ac.id/1961/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/1961/ |
| contents |
Apple is a fruit that is rich in nutrients and benefits, but it has a shortage of apples in storage process caused by organoleptic structure on the apple quickly broken. Therefore, to deal with this, the apple can be harnessed into chips using a vacuum frying to retain flavor and color. Vacuum frying works by sucking the moisture content in the fruit at high speed so that the water content in the fruit can be absorbed perfectly. In designing the appliance as a deep fryer used cylindrical, and the one-eyed gas stove as a heat source and temperature control during frying chips to avoid conditions that are too high oil temperature resulting from the frying process is used as a coolant condenser oil temperature, water temperature conditions in condenser maintained at about 200C-250C Vacuum pressure regulating valve is equipped with one. Test analysis used against apple chips, namely the analysis of water content and volume changes. High water content values found in the treatment with a pressure of 100 mmHg and 30 minutes of 26.3412% and the lowest water content found in pressure of 150 mmHg with 50 minutes of 18.5407%. Value changes in the volume of the poor apple chips with time and pressure variation during a frying pan with a time of 40 minutes using a pressure of 50, 100, 150 mmHg for 3, 2, 1 ml and a time of 50 minutes using a pressure of 50, 100 and 150 mmHg for 3 , 1, 0,5ml shrinkage during frying.
Keywords: Apple, Frying Vacuum, Water Levels and Change Volume |
| id |
IOS15200.1961 |
| institution |
Politeknik Negeri Sriwijaya |
| institution_id |
186 |
| institution_type |
library:university library |
| library |
Perpustakaan Politeknik Negeri Sriwijaya |
| library_id |
333 |
| collection |
Perpustakaan Politeknik Negeri Sriwijaya |
| repository_id |
15200 |
| city |
KOTA PALEMBANG |
| province |
SUMATERA SELATAN |
| repoId |
IOS15200 |
| first_indexed |
2021-08-25T09:29:25Z |
| last_indexed |
2021-08-25T09:29:25Z |
| recordtype |
dc |
| _version_ |
1709058391484137472 |
| score |
17.538404 |