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NO NAME MATRIC ID
1. ASMAA SYUHADA BT AMINUDDIN 2015867272
2. AFINA RAHMANI BT RAZALI 2015232772
3. NIK ELFIKA BT NIK POH @ NIK AZMI 2015866762
4. NUR NADIA NAFISAH BT ADAM 2015879856
MALICK
5. NUR SYAHIRAH BT ABDUL MALEK 2015889868
6. ABDUL FATAH HAKIMIN B 2014414314
BAHARUDDIN
Frying of potato products is often selected as a method for creating unique flavours,
colours and textures in processed foods and is intended to improve overall palatability. Food
drying or food dehydration is a method of removing water from food. The main reasons for
dehydrating food are to preserve food to decrease the weight and bulk or to make
convenience products. Drying is one of the most widely used methods of preservation, in
which water is removed from the food to the level at which microbial spoilage and
deterioration reactions are greatly minimized. This provides longer shelf life and lighter
weight for storage. Use of a cabinet dryer is an alternative drying method that both decreases
the drying time and improves the quality of the final product. The process of food drying
involves simultaneous heat and mass transfer. The drying conditions affect the rate of heat
and mass transfer and the dried food quality.
Humidity, temperature, air velocity and pressure are the main environmental factors
that influence drying rates and final product moisture. Normally, lower humidity, higher
temperature and higher air velocity increases the drying rate. Food properties also affect the
drying rate and dried product quality. These properties include the product size, solute
concentrations, initial water content, cellular structure, surface hardening, thermo-plasticity,
porosity, and any chemical changes that during drying. Several physical and chemical
changes can occur during food drying. Surface hardening can happen during baking or
drying. The high surface temperatures cause the outer layers to dry quickly and form a hard
skin layer, which severely decreases the drying rate.
OBJECTIVES
Fish 1kg, potatoes 1kg, tapioca flour 1kg, salt 40g, sugar 40g and water
(actual amount of water used is based on the smoothness of the dough)
PROCEDURE
Initial weight
Linear expansion = Diameter after frying
70
60
50
0.5 mm
Moisture content (%) 40 1.0 mm
30 2.0 mm
20
10
0
1 2 3
Days of drying
DISCUSSION:
Through the experiment, there are some source error that may
affect the accuracy of the result and also the sensory evaluation of potato
crackers. For example, the weight of tapioca flour, salt and fish is not
measured correctly, the dough also not exactly steamed according to the
time given as the longer the time that it supposed to be. All of this error
may affect the sensory evaluation of potato crackers especially the taste.
Certain thickness of the potato crackers is also not constant as it depends
on the efficiency of the slicing machine. To minimize these errors various
precautions should be taken .For example, more than three consecutive
samples were carried out to eliminate the errors of the handlers.
CONCLUSION
In conclusion, the larger the thickness of potato crackers, the lower the
moisture content and the shorter the drying rate. Thus, the hypothesis is
accepted.
REFERENCES
1. K. Limpaiboon. (2011). Effects of Temperature and Slice Thickness
on Drying Kinetics of Pumpkin Slices
2. Aishah,W.(2007).Principles of Food Preservations Practical Manual in
Food Technology. Universiti Teknologi Mara.
3. .
https://pdfs.semanticscholar.org/2907/8335322e9a3ed7084f296a7af
b446b4f3045.pdf
4. Van Arsdel, W.B Food Dehydration, Vol. 1. AVI. Westport. CT. 1963
5. Aguilera, J. (2007) Food Materails Science principles and practice New York :
Springer