Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

González, José David Torres; Alvis-Bermúdez, Armando; Gallo-García, Luis Alberto; Acevedo-Correa, Diofanor; Galeano, Francisco Javier Castellanos; Bouchon-Aguirre, Pedro

doi:10.17485/ijst/2018/v11i6/117046

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…Similar results were reported on frying of the breaded fish nuggets (Zhang et al, 2020), krostula dough (Budzaki andSeruga, 2005), tulumba dough (Erim Köse and Dogan, 2008), green peas (Manjunatha et al, 2019), chicken nuggets (Adedeji et al, 2009). Torres-Gonzalez et al, (2018), reported that difusivity and mass transfer coefficients of Arepa Con Huevo increased with the increasing temperatures and its activation energy was calculated at 63.96 kJ/mol. Kinetic modeling for mass transfer of breaded and battered of fish…”

Section: Figure 4 Dimensionless Concentration Ratio Versus Timesupporting

confidence: 79%

Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro

Köse

2022

Bilge International Journal of Science and Technology Research

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The effect of deep fat frying temperatures, ranging from 160 to 190 o C, on frying parameters including the heat transfer coefficient (he), mass transfer coefficient (ke) and effective moisture diffusivity (De) were investigated during deep fat frying of churro that was fried as dough pastry. Therefore experimental studies were conducted for both heat and mass transfer phenomena and mathematical model was developed for simultaneous transfer by using Newman technique for churro actual geometry (3-D cylindrical shape). Fourier's and Fick's laws were applied for the computation of coefficients of heat and mass transfer. The he coefficients were 437.360-93.535 W/m 2 K in the temperatures range of 160 to 190 o C. However, the value of ke and De increased by an increase in oil temperature during frying. The maximum values were determined as 17.36×10 -5 m/s and 2.48×10 -5 m 2 /s at 190 o C for ke and De, respectively. Model and experimental data had good agreement and the transfer coefficients followed the first order kinetic model with high R 2 and low root mean square error (RMSE) values. The Arrhenius equation was applied to describe the relationship between the effective moisture diffusivity and deep fat frying temperature, so the value of activation energy was calculated as 63.546 kj/mol.

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Section: Figure 4 Dimensionless Concentration Ratio Versus Timesupporting

confidence: 79%

Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro

Köse

2022

Bilge International Journal of Science and Technology Research

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“…Other researchers [ 55 ] reported that thermal conductivity and thermal diffusivity presented an increase proportional to the temperature during the deep fat frying of arepa with egg; in addition, they affirmed that these properties depend on the microstructure and the constituents of the food; furthermore, they relate it to the moisture content of the food, because when this content is decreased by the frying process, it causes a concentration of the solids present facilitating the diffusion of heat. The diffusivity behavior observed for Carimañolas corresponds to that reported by [ 56 ], which explains that the thermal diffusivity of Carimañolas increases with temperature, which may be due to the fact that the concentration of solids due to the increase in temperature implies a greater diffusion of heat.…”

Section: Resultsmentioning

confidence: 84%

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Acevedo

Castillo

Meza

et al. 2022

International Journal of Food Science

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The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying.

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“…In starchy foods, the frying process tends to increase diffusivity with porosity and initial moisture content, where the latter two factors establish a relationship with each other, so that food products with a higher degree of porosity have a higher rate of moisture evaporation and therefore a higher coefficient of diffusivity [31]. Carimañolas presented an initial moisture content, before frying, of 65.60% (data not shown) which can be considered an intermediate moisture food, and therefore, the water can be transported by capillary flow and vapour diffusion, which represents an increase in the effective values of diffusivity, facilitating the transport of water through the pores and channels of the food [32].…”

Section: Calculation Of Diffusion Coefficients (D a ) And Massmentioning

confidence: 99%

Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

et al. 2020

International Journal of Food Science

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This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

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Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

Cited by 4 publications

References 30 publications

Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro

Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

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