Naslov
Moisture loss and oil uptake during deep fat frying of "Kroštula" dough

Autori
Budžaki, Sandra ; Šeruga, Bernarda

Izvornik
European Food Research and Technology (1438-2377) 220 (2005), 1; 90-95

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Deep fat frying; Moisture loss; Oil uptake; Effective diffusivity; Dough

Sažetak
The moisture transfer mechanism by diffusion and uptake of frying oil was studied during deep fat frying of "Kroštula" dough with an initial moisture content 0.4358 kg/kg (db). The experimental data were found to fit well to a first order exponential model for moisture transfer (with a regression coefficient 0.99). The effective moisture diffusivity of "Kroštula" dough was determined for two periods of moisture loss (intensive in first 60 s and constant after 60 s of frying). In the frying range of 0-60 s at temperatures of 160, 170, 180 and 190 +/- 1°C effective moisture diffusivity were 5.837, 6.607, 8.472 and 9.728&middot ; ; 10-9 m2/s, from which the activation energy (30 kJ/mol) was calculated by using Arrhenius type equation. The effective oil diffusivity of "Kroštula" dough in the frying time range of 0-210 s at temperatures of 160, 170, 180 and 190 +/- 1°C were 0.932, 1.135, 1.094 and 1.054&middot ; ; 10-9 m2/s, from which the activation energy (5.5 kJ/mol) was calculated by using Arrhenius type equation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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