Desain dan Uji Penggoreng Open Deep Frying dengan Perubahan Posisi Elemen Pemanas

Abstract

Deep frying is one of the oldest ways in food cooking. Everyone is like deep frying product because it has a color, taste, and typical flavor. Fat content and acrylamide in food is the problem of deep frying product which depends on frying time. Reduce frying time will reduce fat content, arylamide in food, and energy consumption. Frying time depend on the height of oil frying in fryer and heating element position. This new fryer design aimed to reduce frying time through the partly change of heating element position to the top of fryer. The result from calculation in this design have provided minimum of oil height in fryer 35 cm, power of fryer 6 kW, fryer diameter 34 cm, volume of oil frying 33 l, and total height of fryer 50 cm. Power of heating element on the top of fryer 1,5 kW and at the bottom of fryer 4,5 kW. There are two kind of heating element which used in this new fryer design i.e. 3 kW and 1.5 kW with Watt density 3,1 W/cm2 and 6,28 W/cm2 respectively, both of the values were met the requirement of low Watt density less from 10 W/cm2. Fryer performance test divided into three stages. Potato is used as a material fry test of this new fryer design. The result of the preliminary test showed that the vertically temperature differential is higher on new fryer design than old fryer design. The higher of vertically temperature differential cause the increase of the Rayleigh number. First performance test showed that the center temperature of product in new fryer design is faster 2 minutes in reach 105 co from the old fryer design. Second performance test showed that the frying time on new fryer design is shorter in 2 minutes from the old fryer design. Fat content in french fries from new fryer design is lower 5.78 % from the fat content in french fries from old fryer design. We save 0.2 kWh in used of the new fryer design in one frying process.