Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacksRevista : Heat & Mass Transfer
Volumen : 50
Número : 6
Páginas : 795-801
Tipo de publicación : ISI Ir a publicación
Mass transfer (moisture loss and oil uptake) kinetics during deep fat frying of wheat starch and gluten based snacks was investigated. Both followed a modified first order reaction. Activation energies, z-value, and highest values of D and k for moisture loss and oil uptake were 28.608 kJ/mol, 129.88 °C, 490 and 0.0080 s−1; and 60.398 kJ/mol, 61.79 °C, 1,354.71 and 0.0052 s−1, respectively.