Bravo, J.; Sanjuán Pellicer, MN.; Clemente Polo, G.; Mulet Pons, A. (2011). Pressure effect on Deep Fat Frying of Apple Chips. Drying Technology. 29(4):472-477. doi:10.1080/07373937.2011.560801
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82642
Title:
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Pressure effect on Deep Fat Frying of Apple Chips
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Author:
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Bravo, J.
Sanjuán Pellicer, María Nieves
Clemente Polo, Gabriela
Mulet Pons, Antonio
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UPV Unit:
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Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Issued date:
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Abstract:
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[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum ...[+]
[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum frying. Granny Smith apple slabs were processed at 16.6, 13.3, and 8 kPa and between 80 and 120°C. Moisture diffusivity was determined, obtaining a close fit between the model and the experimental data. Diffusivity increased with temperature and decreased when pressure increased. A direct proportionality between heat and mass transfer was observed. Temperature influence was interpreted by the Arrhenius relationship and there was no observed effect of pressure on the activation energy. © 2011 Taylor & Francis Group, LLC.
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Subjects:
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Apple
,
Diffusion
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Frying
,
Vacuum
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Water loss
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Arrhenius relationship
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Deep fat frying
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Diffusion model
,
Diffusivities
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Effect of pressure
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Experimental data
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Heat and mass transfer
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Moisture diffusivity
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Moisture loss
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Moisture transfer
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Temperature influence
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Vacuum frying
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Activation energy
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Fruits
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Moisture control
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Pressure effects
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Copyrigths:
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Cerrado |
Source:
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Drying Technology. (issn:
0737-3937
)
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DOI:
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10.1080/07373937.2011.560801
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Publisher:
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Taylor & Francis
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Publisher version:
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http://doi.org/10.1080/07373937.2011.560801
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Project ID:
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info:eu-repo/grantAgreement/EC//AML%2FB7-311-97%2F0666%2F11-0121-FA/
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Thanks:
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This work was supported by the European Commission Alfa II Contract AML/B7-311-97/0666/11-0121-FA.
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Type:
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Artículo
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