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Effect of pre-frying drying on mass transfer kinetics of taro slices during deep fat frying
Kumar, V1, Sharma, H.K2, Singh, K3, Kaushal, P4, Singh, R.P5.
The effect of pre-frying drying on mass transfer kinetics (moisture loss and oil uptake) of taro
slices during frying was investigated. Pre-frying drying time significantly reduced (P<0.05)
the moisture content and oil uptake of fried taro slices. The exponential models were best fitted
to the data for moisture loss and oil uptake during frying process. The moisture and oil transfer
coefficient were found in the range of 0.0489 - 0.0395 s-1 and 0.0519 - 0.0388 s-1 respectively
during frying of slices, which were pre-dried in the range of 0-240 min. The textural property,
breaking strength of the samples varied from 276 to 438g force for different pre-frying drying
time. The pre-frying dried slices initially showed a rapid increase in L*, a*, b* value during
the frying process. Sensory data revealed that the pre-frying drying up to 40 min yielded the
product with acceptable sensory attributes.
Affiliation:
- Sant Longowal Institute of Engineering and Technology, India
- Harcourt Butler Technological Institute, India
- Sant Longowal Institute of Engineering and Technology, India
- Harcourt Butler Technological Institute, India
- Harcourt Butler Technological Institute, India
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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