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....

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Main Authors:	Hase, Sandra L., Linares, Andrés R.
Format:	Online
Language:	Spanish
Published:	Facultad de Ciencias Exactas, Químicas y Naturales 2018
Subjects:	Mandioca Fritura Cinética Pérdida de agua Ganancia de aceite Cassava Frying Kinetics Water loss Oil uptake
Online Access:	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/211

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record_format	ojs
spelling	ojs-article-2112020-03-06T10:56:30Z Kinetics of water loss and oil absorption of fried cassava snacks Cinética de pérdida de agua y ganancia de aceite de snacks fritos de mandioca Hase, Sandra L. Linares, Andrés R. Mandioca Fritura Cinética Pérdida de agua Ganancia de aceite Cassava Frying Kinetics Water loss Oil uptake 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. El objetivo de este estudio fue determinar la cinética de pérdida de agua y ganancia de aceite durante el proceso de fritura por inmersión profunda de snacks preparados con puré de mandioca y evaluar los efectos de los aceites y temperaturas de fritura, información que resulta relevante para encontrar las condicones óptimas del proceso. Los snacks de mandioca fueron fritos en aceite de girasol y aceite de girasol de alto oleico a 150° C, 170° C y 190° C. Los datos experimentales fueron ajustados a un modelo cinético de pseudo primer orden. Los resultados del estudio mostraron que tanto la cantidad de agua perdida como la cantidad de aceite tomado dependen del aceite y de la temperatura de fritura. Los snacks obtenidos a 170° C muestran el menor contenido de aceite y de agua en el pseudo equilibrio independiente del aceite de fritura utilizado. Facultad de Ciencias Exactas, Químicas y Naturales 2018-08-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/211 Argentine Journal of Science and Technology; Vol. 29 No. 1 (2018); 35-44 Revista de Ciencia y Tecnología; Vol. 29 Núm. 1 (2018); 35-44 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/211/466
institution	Facultad de Ciencias Exactas Quimicas y Naturales
collection	Revista de Ciencia y Tecnologia RECyT
language	Spanish
topic	Mandioca Fritura Cinética Pérdida de agua Ganancia de aceite Cassava Frying Kinetics Water loss Oil uptake
spellingShingle	Mandioca Fritura Cinética Pérdida de agua Ganancia de aceite Cassava Frying Kinetics Water loss Oil uptake Hase, Sandra L. Linares, Andrés R. Kinetics of water loss and oil absorption of fried cassava snacks
topic_facet	Mandioca Fritura Cinética Pérdida de agua Ganancia de aceite Cassava Frying Kinetics Water loss Oil uptake
format	Online
author	Hase, Sandra L. Linares, Andrés R.
author_facet	Hase, Sandra L. Linares, Andrés R.
author_sort	Hase, Sandra L.
title	Kinetics of water loss and oil absorption of fried cassava snacks
title_short	Kinetics of water loss and oil absorption of fried cassava snacks
title_full	Kinetics of water loss and oil absorption of fried cassava snacks
title_fullStr	Kinetics of water loss and oil absorption of fried cassava snacks
title_full_unstemmed	Kinetics of water loss and oil absorption of fried cassava snacks
title_sort	kinetics of water loss and oil absorption of fried cassava snacks
title_alt	Cinética de pérdida de agua y ganancia de aceite de snacks fritos de mandioca
description	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.
publisher	Facultad de Ciencias Exactas, Químicas y Naturales
publishDate	2018
url	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/211
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Kinetics of water loss and oil absorption of fried cassava snacks

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