การศึกษาสภาวะที่มีผลกระทบต่อผลิตภัณฑ์ผักทอดกรอบโดยเครื่องทอดสูญญากาศ

Effect of Operating Condition on Product Quality of Vegetable Vacum Frying

Name: วิจิตร ครูปัญญามาตย์

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Name: Vichit Krupanyamat

keyword: ขนมขบเคี้ยว

; ผลิตภัณฑ์อาหารขบเคี้ยว

; การทอดใต้ผิวน้ำมัน

Abstract: This work aims to study the effect of operating conditions on product qualityof vegetable vacuum frying. The experimental work was divided into two parts. First, todesign and built the lab-scale vacuum fryer. Second, to study the effect of operatingconditions on the vacuum frying process of sliced pumpkin. The vacuum fryercomposed of three main parts; the frying chamber, the condensing unit and the rotaryvacuum pump. The inner diameter and height of the cylindrical stainless frying chamberwere 160 mm. and 400 mm., respectively. Vegetable oil was used as the heatingmedium. The heat source was the 2000 W electric immersion heating coilsequipped with a thermostat. Frying basket was connected to a 3 W, 1 phase motorwhich used to rotate this basket to increase the surface heat transfer coefficient tothe sliced pumpkin. The cover of the frying chamber was connected to a pressuregauge and a suction tube. Air and vapor were sucked through a condensing unit by arotary vacuum pump.To study the effects of the operating conditions, pumpkin slices withdimension of 25 X 55 X 1 mm. were fried in various pressure, oil temperature andfrying time. After frying, pumpkin chips were ‘analyzed for physical and chemicalproperties. The acceptable criteria of the products were based on texture, color, oilcontent and moisture content of existent snack foods in the local market. Texture, interm of shear stress at maximum load, should be less than 50 N/cm2 Color wasmeasured by Hunter system and was expressed in term of the values of L* and ,*/a*should be higher than 40.0 and 3.00, respectively. Oil content and moisture content ofthe product should be lower than 20% and 5%, respectively. The optimum conditionsfor frying pumpkin sliced were found to be 140 C and 150 mm.Hg (abs) for 2.5minutes. The fried product at the optimum conditions had shear stress of 48.27 N/cm2 ,L* value of 41.61, b*/a* value of 3.03, oil content of 19.75%, and moisture content of3.61%. The color intensity of product depended on temperature, the highertemperature used, the higher product color intensity. Lowering pressure causedincreasing degree of starch gelatinization and slightly decreasing oil content and moisturecontent. So that, low pressure and low temperature frying condition improved productquality acceptation such as texture, color, oil content, moisture content and nutrientvalue. From dimensionless analysis, two groups of variables related to frying areEuler number (P/pv2 ) and Fourier number (at/d2 ).

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร (Bangkok)

Email: info.lib@mail.kmutt.ac.th

Name: รศ.ดร. ศักรินทร์ ภูมิรัตน์

Role: อาจารย์ที่ปรึกษา

Name: อาจารย์ชัยรัตน์ ตั้งดวงดี

Created: 2537

Issued: 2005-04-12

Modified: 2006-05-31

วิทยานิพนธ์/Thesis

ISBN: 9746213202

CallNumber: FDE19

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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