Effect of frying conditions on moisture, fat, and density of papad.

Math, R. G. and Velu, V. and Nagender, A. and Rao, D. G. (2004) Effect of frying conditions on moisture, fat, and density of papad. Journal of Food Engineering, 64 (4). pp. 429-434.

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Abstract

The moisture transfer mechanism by diffusion and uptake of frying oil was studied during deep fat frying of papads with an initial moisture content (IMC) 24.8% dry basis (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 apparent moisture diffusivity of papad in the frying time range of 0–20 s at temperatures of 165, 175, 180 and 185± 1 C were 2.83, 3.65, 3.87 and 5.03 · 109 m2 s1, from which the activation energy (45 kJ mol1) was calculated by using Arrhenius type equation. The optimum experimental frying parameters for maximum diametrical expansion (46.4%) were noted to be: oil temperature 185± 1 C, moisture 1.2%db, oil absorption (47.3%db), density 377 kgm3 for frying time of 20 s.

Item Type:	Article
Uncontrolled Keywords:	Papad; Deep fat frying; Frying conditions; Moisture diffusivity; Diametrical expansion; Oil absorption during frying
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Aug 2008 09:27
Last Modified:	28 Dec 2011 09:45
URI:	http://ir.cftri.res.in/id/eprint/3902

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