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FST254

EXPERIEMENT 7: EFFECT OF SLICING THICKNESS TO THE DRYING


RATE AND SENSORY ATTRIBUTES OF POTATO CRACKERS

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

GROUP: AS116 4B1

DATE EXPERIMENT: 20/02/2017

DATE SUBMISSION: 03/03/2017

LECTURER NAME: NADYA BT HAJAR


INTRODUCTION

Potato crisps are popular products commonly consumed as a snack Worldwide.


Worldwide consumption of potato and potato products has been increasing in the last few
decades. Potato crisps can be defined as thin potato slices that are dehydrated by deep-fat
frying to a moisture content of 2%. Crisps can also be defined as thin slices of peeled and
washed potato tubers, deep-fried until crunchy and to which edible salt, whether powder or
brine, or permitted food grade spices, colour and flavour may be added.

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

1. To learn the processing method for production of potato crackers.


2. To study the effect of slicing thickness to dehydration rate and
texture after frying.
INGREDIENTS

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

1. All ingredients was prepared or weighted.


2. The skin of the potatoes was washed. The potatoes were boiled for
about 15 minutes, the skin mashed was removed.
3. Fish meat, tapioca flour, salt, sugar and potatoes were minced in a
bowl chopper were mixed well. Water was added slowly during
mixing to form smooth dough.
4. The dough was put in roll with plastics film to form cylindrical shape.
It was steamed for 1 hour until all the starch had been completely
gelatinised. It was leaved to cool at room temperature.
5. The dough was keeping in refrigerator overnight for easy slicing. The
dough was sliced using slicing machines at different thickness (0.5,
1.0 and 2.0 mm).
6. The crackers were arranged on a drying tray and then it was placed
in the cabinet dryer set at 40oC overnight for three days.
RESULTS

Moisture content (%) = Weight loss x 100%

Initial weight
Linear expansion = Diameter after frying

Diameter before frying

Table 7.1: Moisture content of potato crackers (Day 1)

Slicing Weight (g)


thickness After Moisture content (%)
Initial Weight Loss
(mm) drying
0.5 1.97 0.65 1.32 67.00
1.0 2.59 1.06 1.53 59.07
2.0 1.54 1.50 0.04 2.60

Table 7.2: Moisture content of potato crackers (Day 2)

Slicing Weight (g)


thickness After Moisture content (%)
Initial Weight Loss
(mm) drying
0.5 1.97 0.64 1.33 67.51
1.0 2.59 0.91 1.68 64.86
2.0 1.54 1.17 0.37 24.03

Table 7.3: Moisture content of potato crackers (Day 3)

Slicing Weight (g) Moisture content (%)


thickness After
Initial Weight Loss
(mm) drying
0.5 1.97 0.56 1.41 71.57
1.0 2.59 0.84 1.75 67.57
2.0 1.54 1.07 0.47 30.52

Table 7.4: Linear expansion of potato crackers

Slicing Diameter (mm)


thickness Linear expansion
Before frying After frying
(mm)
0.5 20.0 40.0 2.00
1.0 20.0 33.0 1.65
2.0 24.0 30.0 1.25

Table 7.5: Sensory evaluation of potato crackers

Slicing thickness Sensory attributes


(mm) Crispiness Taste Overall
acceptability
0.5 Very crispy Not salty Most accepted
1.0 Moderate Salty Moderate
crispy accepted
2.0 Less crispy Salty Accepted
Moisture content vs Days of drying
80

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:

From the experiment, the processing method for production of


potato crackers rate and the slicing thickness to the dehydration rate and
texture after frying is determined. In potato crackers making process,
tapioca flour is mixed with fish and other ingredients and then kneaded to
obtain dough. The dough is formed to a cylindrical shape and then cooked
by boiling or steaming. The cooked dough is cooled and cut to certain
thickness which is 0.5 mm, 1.0 mm and 2.0 mm of potato crackers and
then dried in cabinet dryer. The dried cracker obtained is then fried in hot
cooking oil to measure the linear expansion. Moisture content is defined
as the percentage of water in a product. Moisture in some form and
amount is found in almost everything and can have different effects on
different products.

Hence the moisture content measured in 0.5 mm, 1.0 mm and


2.0mm are 71.57 %, 67.57 %, and 30.52 % respectively. From the graph
constructed, the moisture content is slightly decreases from 0.5 mm to 2.0
mm and increased back to 30.52 % of moisture content in 2.0 mm of
potato cracker slicing thickness. Meanwhile, through the result obtained
the moisture content decreases as the thickness of potato crackers
increases. Meanwhile, the drying rate of potato crackers become shorter
as the thickness of potato crackers is larger. This is because product
structure and composition also play an important role in relationship
between cracker thickness and drying rate.

Linear expansion is the increase of a planar dimension, measured by


the linear elongation of a sample which is exposed to two given
temperatures which is before frying and after frying. Linear expansion of
fish crackers is affected by many factors such as frying time, oil
temperature moisture content and etc. From the result obtained, linear
expansion of 0.5 mm, 1.0 mm and 2.0 mm is 2.00, 1.65 and 1.25
respectively. From the result, it can conclude that the higher the linear
expansion, the smaller the thickness of potato crackers. This is because;
air cell is formed during frying that lead to expansion. When cracker
contacts the hot oil, the moisture is evaporated and forms pores in the
cracker that will increases the linear expansion of the crackers.

At the end of experiment, sensory evaluation of potato crackers is


determined as it is important in order to determine the acceptability of the
customers. The sensory evaluation that involved is including the
crispiness and also the taste before comment on overall acceptability can
be made. Through the result, 0.5 mm of potato crackers show that the
crispiness is lighter and very crispy, while the taste evaluation showing
that the taste was not too salty. Lastly, the overall acceptability showing
that it is the most accepted. While the crispiness, taste, and overall
acceptability of 1.0 mm potato crackers thickness is moderate crispy,
salty and can be moderate accepted respectively. Most of the evaluator
evaluate that 1.0 mm slicing thickness is most suitable than other
thickness. Cracker crispiness, taste and overall acceptability is also
affected by some factors that occur during frying, and also the raw
material used.

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

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