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Kinetics of deep-fat-frying of a composite product.

Indira, T. N. and Baby Latha, R. and Maya, Prakash (1999) Kinetics of deep-fat-frying of a composite product. Journal of Food Science and Technology, 36 (4). 310-315, 15 ref.. ISSN 0022-1155

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Abstract

Deep frying characteristics of vegetable samosas (an Indian, traditional filled pastry snack food) were investigated. The following frying parameters were studied: moisture diffusivity; thermal diffusivity; activation energy for moisture removal; temp. profile during frying; and effects of frying time and oil temp. on texture of pastry. A diffusion model was used to examine changes in the pastry moisture content during frying; the diffusion coeff. was found to be in the range 2.62-3.42 x 10-8 m2/s for frying oil temp. ranging from 155 to 185

Item Type: Article
Uncontrolled Keywords: DIFFUSION-; FRYING-; MOISTURE-CONTENT; PASTRY-; PROCESSED-FOODS; TEMPERATURE-; TEXTURE-; DEEP-FRYING; DIFFUSIVITY-; MOISTURE-; SAMOSAS-; TEMP.-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 07:02
Last Modified: 05 Dec 2016 11:20
URI: http://ir.cftri.com/id/eprint/7732

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