Open AccessTexture Characteristics of Chips Produced by Hot Sand Frying
Author(s) -
- Jamaluddin,
Husain Syam,
Amirah Mustarin
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1244/1/012029
Subject(s) - texture (cosmology) , moisture , materials science , deep frying , hardening (computing) , food science , composite material , chemistry , computer science , artificial intelligence , image (mathematics) , layer (electronics)
Frying can be performed both with oil and without oil. Hot sand frying is one of the methods of frying that does not use oil. Chips are often produced using this method, where heating takes place at high temperatures. During frying, heat transfers from the hot sand to the chips, causing the texture of the chips changes from soft to hard and crispy, followed by surface hardening. Unfortunately, there have not been many published papers focusing on this topic. Therefore, this study was aimed to study the changes in the texture of chips as the effect of hot sand frying. Chips are high in carbohydrate, and they were fried at 120-160°C for 10-25 s in a frying cylinder rotated at 35 rpm. Chemical and physical characteristics of the chips sample were analyzed before and after the frying process. Results show that there changes in texture characteristics of the chips during frying. It affected the hardness and crispiness of the chips due to the loss of moisture and changes in the carbohydrate. Thus, the texture changes model developed could be used to predict changes in the chips texture from hard to crispy, as a function of water evaporation and a decrease of carbohydrate content in the chips.