%0 Journal Article
%T Efecto de las condiciones de fre¨ªdo sobre la p¨¦rdida de humedad y ganancia de aceite en trozos de £¿ame (Dioscorea alata)
%A Alvis Berm¨²dez
%A Armando
%A V¨¦lez Pasos
%A Carlos
%A Arr¨¢zola Paternina
%A Guillermo
%J Ingenier¨ªa e Investigaci¨®n
%D 2010
%I Universidad Nacional de Colombia
%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 minutes 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 http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S0120-56092010000100007&lng=en&nrm=iso&tlng=en