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Journal Publication
Research Title Appropriate ripeness and time period for vacuum fried bananas 
Date of Distribution 17 March 2013 
     Title of the Conference The 2nd International Conference on Engineering and Applied Science (2013 ICEAS) 
     Organiser Kwansei Gakuin University 
     Conference Place Toshi Center Hotel, Tokyo, Japan 
     Province/State Tokyo, Japan 
     Conference Date 15 March 2013 
     To 17 March 2013 
Proceeding Paper
     Page 1294 - 1303 
     Abstract This paper aims to study appropriate ripeness of banana and time period to fry. Sliced bananas of thickness 1-2 mm. were fried at temperature 130 ๐C under vacuum condition. The samplings were done at 3 level of ripeness; 1) raw banana, 2) the first day of ripeness, 3) the second day of ripeness. In addition 5 levels of fried period were set; 6, 8, 10, 12, 14 min. The raw banana fried for 12 min shown the best result. The products have a crisp texture, appropriate hardness and toughness, standard moisture and color with the most accepted by consumers. 
525040211-5 Miss LAKKANA PITAK [Main Author]
Engineering Master's Degree

Peer Review Status มีผู้ประเมินอิสระ 
Level of Conference นานาชาติ 
Type of Proceeding Full paper 
Type of Presentation Oral 
Part of thesis true 
Presentation awarding false 
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