scholarly journals Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum

LWT ◽  
2022 ◽  
pp. 113047
Author(s):  
Ricardo Lemos Monteiro ◽  
Jaqueline Oliveira de Moraes ◽  
Aline Iamin Gomide ◽  
Bruno Augusto Mattar Carciofi ◽  
João Borges Laurindo
2013 ◽  
Vol 118 (1) ◽  
pp. 31-40 ◽  
Author(s):  
Yagmur Ravli ◽  
Paulo Da Silva ◽  
Rosana G. Moreira

2021 ◽  
Vol 5 (3) ◽  
pp. 840-851
Author(s):  
Nurul Azhar ◽  
◽  
Roni Kastaman ◽  
Anas Bunyamin

The agricultural, forestry, and fisheries sectors and also the processing industry sectors in Sumedang Regency contributed the highest GDRP value in 2014-2018, so that Sumedang Regency has a potential in agro-industrial sector. This research aims to determined the priority of superior agro-industrial products and public assessment of superior agro-industrial products that have been determined in Sumedang Regency. This research used the Comparison of Exponential Method (MPE) and ANOVA analysis. The data analysis tools were Microsoft Excel and IBM SPSS Statistics 24 Software. The results of the MPE analysis showed that the priority of superior agro-industrial products in Sumedang Regency were ground coffee, roasted coffee, Cilembu roasted sweet potatoes, Cilembu sweet potato chips, red bako mole, opak ketan, white bako mole, Sumedang tofu, tempeh chips, and oncom Pasireungit. ANOVA analysis showed that there were differences of the superior agro-industrial products rank, that is Sumedang tofu, Cilembu roasted sweet potato, oncom Pasireungit, white bako mole, Cilembu sweet potato chips, tempeh chips, roasted coffee, ground coffee, red bako mole, and opak ketan.


2020 ◽  
Vol 10 (3) ◽  
pp. 136-139
Author(s):  
Toni Agung Wicaksono ◽  
Aad Hariyadi ◽  
Koesmarijanto Koesmarijanto

Indonesia has a famous sweet potato called Ubi Cilembu that has a chewy and attractive meat structure. The advantages of this sweet potato, if baked in an oven, will produce a sweet honey flavor. Cilembu Sweet Potato that does not taste honey when eaten will reduce the delicacy because during the roasting process using an oven, there is no temperature control system that causes not toasted properly. Since reversing Cilembu yams is still done manually which can be endangering workers if exposed to a hot part of the oven. Because of this, the researcher will make it easier for users to work on the cilembu sweet potato roasting process more effectively than an oven control system is made. The implementation system is done by entering the temperature setpoint value and the timer via the remote displayed on the LCD, then the data is sent using a wireless module when the oven's half-timer time will rotate automatically by using the servo metal gear. The results are carried out by using a remote temperature control in the oven by entering the temperature setpoint value and the timer via the remote displayed on the LCD, then the data is sent using the wireless module when the furnace timer half time in the oven will rotate automatically using a metal servo gear. The system performance is designed to work within 2 hours with a weight of 1 kg of cilembu sweet potato using a temperature of 100.50 ° C.


2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q

2019 ◽  
Vol 26 (3) ◽  
pp. 254-264
Author(s):  
Yujie Zhang ◽  
Lulu Chen ◽  
Kexue Yu ◽  
Yangyong Dai ◽  
Lei Wang ◽  
...  

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.


1991 ◽  
Vol 41 (4) ◽  
pp. 291-297 ◽  
Author(s):  
M. A. Akpapunam ◽  
D. A. Abiante

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 66-71 ◽  
Author(s):  
Suji Oh ◽  
Karna Ramachandraiah ◽  
Geun-Pyo Hong

2017 ◽  
Vol 3 (01) ◽  
pp. 43-49
Author(s):  
Styawan Arta ◽  
Munajat ◽  
Henny Rosmawati

This study aims to calculate the elasticity of consumer demand for changes in the price of SME chips in East Baturaja District, and calculate the elasticity of consumer demand for chips products in East Baturaja District. The study was conducted from March to May 2017 in 3 (three) small and medium enterprises. The research method used is survey method. Sampling method / sample using non probability sampling. The results show the demand for price changes for Rempeyek and banana chips on the changed prices is in elastic or (Ed <1) and the type of sweet potato chips to the changing price are elastic. demand for other products all types of chips have substitution properties similar to those seen in the above explanation are all positive substitutes but the difference is only the percentage of cross elasticity, or has the property (Eq> 0).


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