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

Abstract

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.

Effect of New Frying Technology on Starchy Food Quality

“…Vacuum frying is a new food processing technology developed in the late 1960s and early 1970s that is carried out under pressures well below atmospheric levels. Compared with conventional frying, vacuum frying has several advantages: (1) the oil absorption rate is decreased [48];…”

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

“…The main ingredient in Carimañolas is cassava dough; it is often stuffed with meat or cheese and then subjected to frying treatments. This type of product, mostly handmade, represents a way of taking advantage and transforming cassava into by-products with greater added value, since they are more attractive to consumers due to the sensory properties conferred in the frying process [ 5 ].…”

“…In thermal treatments, these properties depend on the temperature applied and the chemical composition of the food matrix, in addition to allowing calculation of the amounts of heat and time required for processing each food [ 14 ]. Caro et al [ 5 ] demonstrated that the characteristics of the coastal Carimañola are influenced by processing conditions, temperature, and frying time.…”