%0 Journal Article
%T The effect of frying conditions on moisture loss and oil uptake in yam slices (Dioscorea alata)
%A Armando Alvis Berm¨²dez
%A Carlos Antonio V¨¦lez Pasos
%A Guillermo Arr¨¢zola Paternina
%J -
%D 2010
%X The effect of frying conditions on immersion on moisture loss and oil content were studied at different times in two yam varieties: Diamante 22 and Pico Botella. The experimental data adjusted itself to the first order exponential model for humidity transfer (r >0.9) for both cultivars. The humidity diffusion coefficient for the two varieties of yam fried at 140¡ã, 160¡ã and 180¡ãC for 1 to 9 mi- nutes were 8.11¡À0.76, 8.2¡À0.81, and 8.62 ¡À0.71*10-9 m2/s for the Diamante 22 variety, respectively, and 8.32¡À0.82, 8.38¡À0.78, 8.54¡À0.84*10-9 m2/s for the Pico de Botella variety. Activation energy was 24.43 kJ/mol for the Diamante 22 variety and 21.27 kJ/mol for the Pico de Botella variety. The results showed that there was higher oil absorption after 180 s and at 140¡ãC while taking into account 0.377 kg water / kg solid moisture loss for Diamond 22 and 0.410 kg water / kg solid Pico de Botella at 180¡ãC for 540 s
%K deep fat frying
%K humidity loss
%K diffusion coefficient
%K yam
%U https://revistas.unal.edu.co/index.php/ingeinv/article/view/15205