scholarly journals Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

2012 ◽  
Vol 51 (11) ◽  
pp. 3061-3071 ◽  
Author(s):  
S. S. Manjunatha ◽  
N. Ravi ◽  
P. S. Negi ◽  
P. S. Raju ◽  
A. S. Bawa
Keyword(s):  
Moisture Loss ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Kinetics Of

Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato ( Ipomea batatas )

2017 ◽  
Vol 43 ◽  
pp. 7-17 ◽  
Author(s):  
Ayobami Olayemi Oladejo ◽  
Haile Ma ◽  
Wenjuan Qu ◽  
Cunshan Zhou ◽  
Bengang Wu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Moisture Loss ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Ipomea Batatas ◽  
Kinetics Of

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

2004 ◽  
Vol 220 (1) ◽  
pp. 90-95 ◽  
Author(s):  
Sandra Budžaki ◽  
Bernarda Šeruga
Keyword(s):  
Moisture Loss ◽  
Deep Fat Frying ◽  
Oil Uptake

scholarly journals Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Piedad Margarita Montero Castillo ◽  
Lesly Torres Díaz ◽  
Sandy Torres Díaz ◽  
Diofanor Acevedo Correa ◽  
Raúl J. Martelo Gómez
Keyword(s):  
Moisture Content ◽  
Consumer Preference ◽  
Moisture Loss ◽  
Order Kinetic ◽  
Oil Uptake ◽  
Vacuum Frying ◽  
Oil Percentage ◽  
Order Kinetic Model ◽  
Sensory Parameters ◽  
Kinetics Of

The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick’s second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) ( p < 0.05 ). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.

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