Yield, Weight Loss, and Frying Time of Jackfruit and Papaya Chips Produced by Vacuum Frying
DOI:
https://doi.org/10.59247/ijase.v3i2.162Keywords:
Fruit Processing, Jackfruit, Papaya, Vacuum Frying, Weight LossAbstract
Jackfruit and papaya are highly perishable fruits that require appropriate processing to extend shelf life and increase their economic value. Vacuum frying is commonly used to produce fruit chips with reduced moisture content while preserving product quality. This study contributes to evaluated the yield, weight loss, and frying time of jackfruit and papaya chips produced under commercial vacuum-frying conditions. Data were collected through direct observation and production records from 11 processing batches (n = 11). The process was conducted at a frying temperature of 85°C and a vacuum pressure of −65 cmHg. No process parameters were intentionally varied; therefore, the study represents the performance of a single operating condition. The average yield of jackfruit and papaya chips was 23.3% and 11.6% respectively while the respective weight losses were 76.7% and 88.4%. The average frying times were 119 min for jackfruit chips and 129 min for papaya chips. The lower yield, higher weight loss and longer frying time observed in papaya chips indicates a higher moisture removal requirement than jackfruit chips. These findings provide baseline performance data for vacuum-fried fruit chip production and suggest that differences in raw material characteristics, particularly moisture content, strongly influence processing efficiency and product recovery.
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