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Publication
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| Research Title |
Appropriate ripeness and time period for vacuum fried bananas |
| Date of Distribution |
17 March 2013 |
| Conference |
| 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 |
| Volume |
1 |
| Issue |
1 |
| Page |
1294 - 1303 |
| Editors/edition/publisher |
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| 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. |
| Author |
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| Peer Review Status |
มีผู้ประเมินอิสระ |
| Level of Conference |
นานาชาติ |
| Type of Proceeding |
Full paper |
| Type of Presentation |
Oral |
| Part of thesis |
true |
| ใช้สำหรับสำเร็จการศึกษา |
ไม่เป็น |
| Presentation awarding |
false |
| Attach file |
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| Citation |
0
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Journal Publication
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