Pressure Effect on Deep Fat Frying of Apple Chips

被引：8

作者：

Bravo, J. ^{[2
]}

Sanjuan, N. ^{[1
]}

Clemente, G. ^{[1
]}

Mulet, A. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Grp ASPA, Dept Tecnol Alimentos, Valencia 46021, Spain

[2] Univ Tecnol Equinoccial, Fac Ciencias Ingn, Quito, Ecuador

来源：

DRYING TECHNOLOGY | 2011年 / 29卷 / 04期

关键词：

Apple; Diffusion; Frying; Vacuum; Water loss; MODELING WATER-LOSS; POTATO-CHIPS; CARROT CHIPS; OIL UPTAKE; SLICES; MOISTURE; QUALITY; STRIPS;

D O I：

10.1080/07373937.2011.560801

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum frying. Granny Smith apple slabs were processed at 16.6, 13.3, and 8kPa and between 80 and 120 degrees C. Moisture diffusivity was determined, obtaining a close fit between the model and the experimental data. Diffusivity increased with temperature and decreased when pressure increased. A direct proportionality between heat and mass transfer was observed. Temperature influence was interpreted by the Arrhenius relationship and there was no observed effect of pressure on the activation energy.

引用

页码：472 / 477

页数：6

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