03288cas a2200433 a 4500 20260818144311.0 110908s1983 th uu|m rtt 0| a1eng d .b10379344 AIT Thesis no. AE-83-15 Lee, Chee Siong Investigation of a small scale process for preparing fried corn chips Bangkok : Asian Institute of Technology, 1983 47 p. Thesis ; no. AE-83-15 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development Thesis (M.Eng.) - Asian Institute of Technology, 1983 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. Food industry and trade Corn as food Jindal, Vinod Kumar, Chairperson Kim, Kong-Hwan, Examination Committee Mol, J.J., Examination Committee Samorn Muttamara, Examination Committee Government of Japan, Scholarship Donor Asian Institute of Technology. Thesis ; no. AE-83-15 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B20932 .b10379344 mnait s 240715 2 951012 m a s 0 mnait mnait mnarc 40 20 Barcode : 30050120303697 CREATED : 2016-05-25 RECORD # : i12992471 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050002935475 CREATED : 1994-05-17 RECORD # : i10473774 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050003029963 CREATED : 1994-05-17 RECORD # : i10473786 LPATRON : 1011844 LCHKIN : 1999-09-13 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 3 TOT RENEW : 0 64631 64631 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no. AE-83-15 30050120303697 2026-08-18 14:43:11 2026-08-18 40 0 0 0 0 MAIN MAIN mnait 2026-08-18 0 AIT Thesis no. AE-83-15 30050002935475 2026-08-18 14:43:11 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 0 AIT Thesis no. AE-83-15 30050003029963 2026-08-18 14:43:11 2 2026-08-18 20