Study of Mass Transfer Phenomena During Frying of Potato Slice

Venkatesh., D.K.S.S.S.R.M. (2010) Study of Mass Transfer Phenomena During Frying of Potato Slice. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The present study deals with the mass transfer kinetics study of moisture outflow and the oil inflow during deep fat frying of potato slices using refined, bleached, deodorized, palm olein. The influence of temperature has also been studied. Result showed that the equilibrium moisture content decreased from 71.12 to 59.98%, and equilibrium oil content increased from 17.96 to 37.91% with increasing frying temperature was increased from 145 to 185 °C. The mass transfer coefficient for water (0.018 to 0.032 s-1) and for oil (0.028 to 0.033 s-1) increased with frying temperature. It is also observed that increase in the coefficient for moisture transfer (Kw) due to increased frying temperature resulted in increase in coefficient for oil transfer (Ko) during frying
Uncontrolled Keywords:	Deep Fat Frying, Mass Transfer, Oil Estimation
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2010 10:52
Last Modified:	28 Dec 2011 10:17
URI:	http://ir.cftri.res.in/id/eprint/9625

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