PENGARUH SUHU DAN TEKANAN VAKUM TERHADAP PENGUAPAN AIR, PERUBAHAN VOLUME DAN RASIO DENSITASKERIPIK BUAH SELAMA DALAM PENGGORENGAN VAKUM
ABSTRACT: During vacuum frying
process of product (fruit), simultanous heat and masstransfers occur. Heat
transfer from hot oil to product surface, and into product causeswater to
evaporate. This makes changes of volume and density ratio of fried
products.This research aims to investigate the infulence of water vaporization
on volume anddensity ratio changes of product during vacuum frying process. The
samples are jackfruits fried at temperature of 90 and 100OC with frying
duration of 15-16 minutes atvacuum pressure of 10 and 15 kPa (absolute
pressure). All water in products isassumed to be free water causing shrinkage
and puffing, and also decreasing andincreasing of product pores, if the water
is removed. The observed parameters are water vaporization of volume and
density ratio change. The result showed thattemperature and vacuum pressure
influenced water vaporization, volume change, anddensity ratio of product. The
rate of volume and density ratio changes were affected byrate of water
vaporization. If the water vaporization was not stable yet, decreasing andincreasing
of pores occurred. After being stable, puffing and pore increasing started
tooccur untill the end of frying.
Keywords: temperature, vacuum
pressure, water content, volume and porousity
Penulis: Jamaludin, Suardy,
Siswantor, Suriana Laga
Kode Jurnal: jppertaniandd110013
