Vacuum frying versus conventional frying - An overview*

2014 ◽  
Vol 116 (6) ◽  
pp. 723-734 ◽  
Author(s):  
Rosana G. Moreira
Keyword(s):  
Vacuum Frying

Phenolic compounds in Chinese purple yam and changes during vacuum frying

2011 ◽  
Vol 128 (4) ◽  
pp. 943-948 ◽  
Author(s):  
Zhongxiang Fang ◽  
Dan Wu ◽  
Dong Yü ◽  
Xinqian Ye ◽  
Donghong Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vacuum Frying ◽  
Purple Yam

Vacuum frying of breaded shrimps

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 734-739 ◽  
Author(s):  
Guangkun Pan ◽  
Hongwu Ji ◽  
Shucheng Liu ◽  
Xiaoqing He
Keyword(s):  
Vacuum Frying

scholarly journals Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 490-497 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Benu Adhikari ◽  
Zaixing Yang
Keyword(s):  
Potato Chips ◽  
Oil Uptake ◽  
Microwave Assisted ◽  
Vacuum Frying

scholarly journals PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI PEMBUATAN KERIPIK SAYURAN METODE VACUUM FRYING

2019 ◽  
Vol 2 (1) ◽  
pp. 124
Author(s):  
Hastin Ernawati Chotimah ◽  
Wijantri Kusumadati ◽  
Eka Nor Taufik
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Value Added ◽  
Community Empowerment ◽  
Service Program ◽  
Counseling Training ◽  
Vacuum Frying ◽  
Vegetable Raw Materials ◽  
Direct Market ◽  
Lower Vitamin

Petuk Katimpun is one of the supplier villages for vegetable needs in the Palangka Raya city and its surroundings. At the abundant harvest, the prices of vegetables dropped sharply and were even worthless. Vegetables are left to rot in the tree, because there are costs to be taken to pick the vegetables. This is certainly very painful for the farmer. The farmers continue to lose money. One solution is to increase the value added of vegetables through processing technology. The technology of processing vegetable chips with vacuum frying is able to maintain the distinctive aroma and color of vegetables, crisper texture, lower vitamin damage and lower oil absorption. The purpose of this community service program is to transfer vacuum frying technology to increase the value added of the vegetables so that the level of the loss of farmers can be reduced. The approach were taken by  counseling, training and coaching and mentoring. The counseling was carried out by direct communication and interactive discussion, while training of using vacuum frying tools with various vegetable raw materials was carried out under the guidance of the service team. The coaching and group assistance were carried out in the acquisition of SPP-IRT as well as ways to access markets both directly and indirectly. The results of the community service program showed that 70% of partners were able to operate vacuum frying equipment. The capabilities of labeling and packaging were 100 % . They also had an ability to access markets indirectly through online media. The direct market could not be accessed due to  the SPP-IRT certificate has not been obtained. Key words : community empowerment, vegetables chip, vacuum frying

scholarly journals KARAKTERISASI MINYAK JELANTAH HASIL PRODUKSI KERIPIK NENAS DENGAN METODE VACUUM FRYING

2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Ir. Rusdiananasari M.Si. ◽  
Leila Kalsum ◽  
Aida Syarif ◽  
Yohandri Bow
Keyword(s):  
Vacuum Frying

scholarly journals RANCANG BANGUN SISTEM PENGGORENGAN DAN PENGEPAKAN KERIPIK

2019 ◽  
Vol 3 (1) ◽  
pp. 8
Author(s):  
Amri .
Keyword(s):  
Air Volume ◽  
Vacuum Frying

Program teknologi tepat guna pada Pengabdian Masyarakat skeme Iptek bagi Masyarakat dengan judul “Rancang Bangun Sistem Penggoreng dan Pengepakan  keripik di desa Geulumpang payong Kec. Jeumpa Kab. Bireuen” adalah untuk membantu masyarakat mitra dalam usaha meningkatkan produktivitas Kelompok UD Meutuah Raya melalui pengaplikasian teknologi tepat guna dan pelatihan ketrampilan diversifikasi produk olahan Keripik. Metode dalam pelaksanaan Program Pengabdian bagi Masyarakat terdiri dari tiga kegiatan yaitu (1) pembuatan mesin penggoreng vakum (vacuum frying), (2) pelatihan ketrampilan pengolahan Keripik pisang, singkong dan sukon dan (3) Sistem Pengemasan keripik. Pembuatan vacuum frying meliputi proses perencanaan, pembuatan, uji coba, dan pelatihan penggunaan mesin bagi mitra kerja. Sedangkan, pelatihan bagi mitra UD Meutuah Raya mencakup: (1) penyampaian teori dan demonstarasi penggunaan vacuum frying, (2) pelatihan ketrampilan aneka olahan keripik dan (3) pelatihan pemasaran produk olahan Keripik. Hasil program Pengabdian Masyarakat bagi Masyarakat ini dapat mewujudkan penerapan mesin penggoreng vakum dengan spesifikasi kapasitas salak 10 kg/proses, bahan bakar LPG dengan kontrol suhu otomatis, pendingin sirkulasi air, volume minyak goreng: 65 liter, kebutuhan daya 900 watt, dimensi 180 x 120 x 120 cm, dengan temperatur pemanasan minyak 830C dan perubahan temperatur antara 870 – 90⁰ C, dan lama penggorengan ± 90 menit. Diversifikasi pisang, ubi dan sukon yang dihasilkan dari pelatihan ketrampilan pengolahan berupa keripik pisang, Keripik Ubi, dan keripik Sukon.                                                Kata Kunci: Design, vacuum frying, Diversified Processed SalakProgram teknologi tepat guna pada Pengabdian Masyarakat skeme Iptek bagi Masyarakatdengan judul “Rancang Bangun Sistem Penggoreng dan Pengepakan keripik di desaGeulumpang payong Kec. Jeumpa Kab. Bireuen” adalah untuk membantu masyarakatmitra dalam usaha meningkatkan produktivitas Kelompok UD Meutuah Raya melaluipengaplikasian teknologi tepat guna dan pelatihan ketrampilan diversifikasi produk olahanKeripik. Metode dalam pelaksanaan Program Pengabdian bagi Masyarakat terdiri dari tigakegiatan yaitu (1) pembuatan mesin penggoreng vakum (vacuum frying), (2) pelatihanketrampilan pengolahan Keripik pisang, singkong dan sukon dan (3) Sistem Pengemasankeripik. Pembuatan vacuum frying meliputi proses perencanaan, pembuatan, uji coba, danpelatihan penggunaan mesin bagi mitra kerja. Sedangkan, pelatihan bagi mitra UDMeutuah Raya mencakup: (1) penyampaian teori dan demonstarasi penggunaan vacuumfrying, (2) pelatihan ketrampilan aneka olahan keripik dan (3) pelatihan pemasaranproduk olahan Keripik. Hasil program Pengabdian Masyarakat bagi Masyarakat ini dapatmewujudkan penerapan mesin penggoreng vakum dengan spesifikasi kapasitas salak 10kg/proses, bahan bakar LPG dengan kontrol suhu otomatis, pendingin sirkulasi air,volume minyak goreng: 65 liter, kebutuhan daya 900 watt, dimensi 180 x 120 x 120 cm,dengan temperatur pemanasan minyak 830C dan perubahan temperatur antara 870 – 90⁰C, dan lama penggorengan ± 90 menit. Diversifikasi pisang, ubi dan sukon yangdihasilkan dari pelatihan ketrampilan pengolahan berupa keripik pisang, Keripik Ubi, dankeripik Sukon.Kata Kunci: Design, vacuum frying, Diversified Processed Salak

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