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

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

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...

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Bibliographic Details
Published in:International journal of food science Vol. 2020; no. 2020; pp. 1 - 11
Main Authors: Montero C, Piedad, Acevedo C, Diofanor, Sampayo R, Sandrith P., Caro C, Angie D., Martelo, Raúl J.
Format: Journal Article
Language:English
Published: Cairo, Egypt Hindawi Publishing Corporation 2020
Hindawi
Hindawi Limited
Subjects:
Cassava
Color
Coloring
Cooling
Design of experiments
Diffusivity
Edible oils
Experimental design
Food
Frying
Heat
Luminosity
Mass transfer
Mathematical analysis
Moisture content
Oil
Parameters
Raw materials
Temperature
Vacuum
Water content
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Summary: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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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Academic Editor: Salam A. Ibrahim
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2020/9816204