Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying

被引：8

作者：

Zuniga, Rommy N. ^{[1
]}

Moyano, Pedro C. ^{[1
]}

Pedreschi, Franco ^{[2
]}

机构：

[1] Univ Santiago Chile, Dept Chem Engn, Santiago, Chile

[2] Univ Santiago Chile, Dept Food Sci & Technol, Santiago, Chile

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 88卷 / 01期

关键词：

enthalpy; entropy; diffusivity; frying; potato;

D O I：

10.1016/j.jfoodeng.2007.05.004

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

By applying the transition state theory, enthalpy-entropy compensation was studied for water loss data obtained during deep-fat frying of three kinds of potato chips: control, blanched and dried. Two alternative approaches were used to obtain the isokinetic temperature: enthalpy/entropy relationship and rate factor/activation energy relationship. Values of 385.2 degrees K and 383.7 degrees K were found, respectively. Both values are lower than the harmonic mean temperature which was found to be 400.7 degrees K, meaning that the mechanism of water loss is entropy controlled. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1 / 8

页数：8

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