Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried....

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Bibliographic Details
Published in:Heat and mass transfer 2016-05, Vol.52 (5), p.1061-1070
Main Authors: Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O., Tomlins, K. I.
Format: Article
Language:English
Subjects:
Engineering
Engineering Thermodynamics
Heat and Mass Transfer
Industrial Chemistry/Chemical Engineering
Original
Thermodynamics
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Summary:Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.
ISSN:0947-7411
1432-1181
DOI:10.1007/s00231-015-1625-0