Abstract
The mechanism of moisture transfer by diffusion and uptake of frying oil was studied during deep fat frying of “Krostula” dough with an initial moisture content of 0.4358 kg/kg (db). The experimental data were found to fit well to a first-order exponential model for moisture transfer (with a regression coefficient of 0.99). The effective moisture diffusivity of Krostula dough was determined for two periods of moisture loss (intensive in first 60 s and constant after 60 s of frying). In the frying range 0–60 s at temperatures of 160, 170, 180 and 190±1 °C, the effective moisture diffusivity values were 5.837, 6.607, 8.472 and 9.728×10−9 m2/s, from which the activation energy (30 kJ/mol) was calculated by using an Arrhenius-type equation. The effective oil diffusivity values of Krostula dough in the frying time range 0–210 s at temperatures of 160, 170, 180 and 190±1 °C were 0.932, 1.135, 1.094 and 1.054×10−9 m2/s, from which the activation energy (5.5 kJ/mol) was calculated by using an Arrhenius-type equation.
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.
