Abstract
The moisture transfer mechanism by diffusion and uptake of frying oil was studied during deep fat frying of papads with an initial moisture content (IMC) 24.8% dry basis (db). The experimental data were found to fit well to a first order exponential model for moisture transfer (with a regression coefficient 0.99). The apparent moisture diffusivity of papad in the frying time range of 0–20 s at temperatures of 165, 175, 180 and 185 ± 1 °C were 2.83, 3.65, 3.87 and 5.03 × 10 −9 m 2 s −1, from which the activation energy (45 kJ mol −1) was calculated by using Arrhenius type equation. The optimum experimental frying parameters for maximum diametrical expansion (46.4%) were noted to be: oil temperature 185 ± 1 °C, moisture 1.2%db, oil absorption (47.3%db), density 377 kg m −3 for frying time of 20 s.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
