Kinetics of water loss and oil absorption of fried cassava snacks
The objective of this study was to determine the kinetics of water loss and oil uptake during the deep-fat frying process of snacks prepared with cassava puree and to evaluate the effects of the oils and frying temperatures, information that is relevant to find the optimal conditions of the process....
| मुख्य लेखकों: | , |
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| स्वरूप: | Online |
| भाषा: | Spanish |
| प्रकाशित: |
Facultad de Ciencias Exactas, Químicas y Naturales
2018
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| विषय: | |
| ऑनलाइन पहुंच: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/211 |
| सारांश: | The objective of this study was to determine the kinetics of water loss and oil uptake during the deep-fat frying process of snacks prepared with cassava puree and to evaluate the effects of the oils and frying temperatures, information that is relevant to find the optimal conditions of the process. Cassava snacks were fried in sunflower oil and high oleic sunflower oil at 150, 170 and 190° C. The experimental data were adjusted to a pseudo first order kinetic model. The results of the study showed that both the amount of water loss and the amount of oil uptake depend on the oil and the frying temperature. The snacks obtained at 170° C showed the lowest oil and water content in the pseudo-equilibrium independent of the frying oil used. |
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