MOISTURE LOSS MODELS OF SWEET POTATO, CASSAVA AND TARO DURING FRYING
Sweet potato, cassava and taro were cut into stick (0.01 x 0.01 x 0.05 m) and deep fat fried at three temperatures (160,170 and 180 ºC) for 0 to 360 s. The effects of these cooking methods on moisture loss characteristics were evaluated. The rapid moisture loss from the sticks within the first 100 s...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Universitas Gadjah Mada
2012-05-01
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Series: | Agritech |
Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9646 |