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Investigation of a small scale process for preparing fried corn chips (Record no. 64631)

MARC details
000 -LEADER
fixed length control field	03288cas a2200433 a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20260818144311.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	110908s1983 th uu\|m rtt 0\| a1eng d
035 ## - SYSTEM CONTROL NUMBER
System control number	.b10379344
099 #9 - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number	AIT Thesis no. AE-83-15
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Lee, Chee Siong
245 10 - TITLE STATEMENT
Title	Investigation of a small scale process for preparing fried corn chips
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Bangkok :
Name of publisher, distributor, etc.	Asian Institute of Technology,
Date of publication, distribution, etc.	1983
300 ## - PHYSICAL DESCRIPTION
Extent	47 p.
490 1# - SERIES STATEMENT
Series statement	Thesis ;
Volume/sequential designation	no. AE-83-15
500 ## - GENERAL NOTE
General note	A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development
502 ## - DISSERTATION NOTE
Dissertation note	Thesis (M.Eng.) - Asian Institute of Technology, 1983
520 ## - SUMMARY, ETC.
Summary, etc.	This study to investigate a small-scale process for preparing the fried corn chips indigenously. The proposed process consisted of first preparing the first preparing the gelatinized corn flour and then forming the dough by adding the water, starch and salt suitably. Finally the chips were produced by low pressure extrusion of the dough and deep fried in vegetable oil. The experimental corn chips were of highly acceptable quality. A detailed investigation of the processing conditions influencing the corn chips' quality was carried out subsequently. The boiling of raw corn and its subsequent drying distinctly affected in the physical properties of the gelatinized flour, dough and the fried chips. A boiling time of about 10 minutes followed by drying at 80 ̕c showed a good compromise. Dough moisture affected the force required to form the raw chips and the quality of fried chips. Based on overall considerations, 50 percent moisture content of the raw chips appeared to be satisfactory. The addition of starch resulted in the fried chips with smooth texture. The starch content of about 5 percent was to be adequate. Though longer frying times produced chips with lower moisture content a frying time of 2.5 min was found to be most satisfactory for chips with initial moisture of 50 percent.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Food industry and trade
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Corn as food
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Jindal, Vinod Kumar,
Relator term	Chairperson
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Kim, Kong-Hwan,
Relator term	Examination Committee
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Mol, J.J.,
Relator term	Examination Committee
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name	Samorn Muttamara,
Relator term	Examination Committee
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	Government of Japan,
Relator term	Scholarship Donor
810 2# - SERIES ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	Asian Institute of Technology.
Title of a work	Thesis ;
Volume/sequential designation	no. AE-83-15
856 ## - ELECTRONIC LOCATION AND ACCESS
Materials specified	Full-Text
Uniform Resource Identifier	<a href="http://203.159.5.9/ait-thesis/detail.php?q=B20932">http://203.159.5.9/ait-thesis/detail.php?q=B20932</a>
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902 ## - LOCAL DATA ELEMENT B, LDB (RLIN)
a	240715
998 ## - LOCAL CONTROL INFORMATION (RLIN)
Operator's initials, OID (RLIN)	2
Cataloger's initials, CIN (RLIN)	951012
First date, FD (RLIN)	m
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--	s
--	0
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l	mnait
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l	mnait
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l	mnarc
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	40-Archives
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	20-AIT Publication
909 ## - LOCAL ITEMS USED
Barcode	Barcode : 30050120303697
CREATED	CREATED : 2016-05-25
RECORD Id	RECORD # : i12992471
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909 ## - LOCAL ITEMS USED
Barcode	Barcode : 30050002935475
CREATED	CREATED : 1994-05-17
RECORD Id	RECORD # : i10473774
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909 ## - LOCAL ITEMS USED
Barcode	Barcode : 30050003029963
CREATED	CREATED : 1994-05-17
RECORD Id	RECORD # : i10473786
LPATRON	LPATRON : 1011844
LCHKIN	LCHKIN : 1999-09-13
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Holdings
Not for loan	Home library	Current library	Shelving location	Date acquired	Full call number	Barcode	Date last seen	Price effective from	Koha item type	Copy number
Available for Loans	Asian Institute of Technology Library	Asian Institute of Technology Library	Archives	18/08/2026	AIT Thesis no. AE-83-15	30050120303697	18/08/2026	18/08/2026	40-Archives
Available for Loans	Asian Institute of Technology Library	Asian Institute of Technology Library	AIT Publications	18/08/2026	AIT Thesis no. AE-83-15	30050002935475	18/08/2026	18/08/2026	20-AIT Publication	1
Available for Loans	Asian Institute of Technology Library	Asian Institute of Technology Library	AIT Publications	18/08/2026	AIT Thesis no. AE-83-15	30050003029963	18/08/2026	18/08/2026	20-AIT Publication	2

Investigation of a small scale process for preparing fried corn chips (Record no. 64631)

AIT

Asian Institute of Technology Library