KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying]

KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying]

Cooking of the starchy foods at high temperature can result in formation of 5-Hydroxymethyl-2-Furfural (HMF) compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial wat...

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Bibliographic Details
Main Authors: Y. Marsono3), Budi Rahardjo2), Supriyanto1), Supranto4)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Starchy foods
5-Hydroxymethyl-2-Furfural (HMF)
The first order kinetic model
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/426

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/426

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