Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:10.1007/s00231-015-1625-0)

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Abstract

inetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

Item Type:	Article
Uncontrolled Keywords:	cassava, Kinetics mass, transfer, deep fat frying, yellow fleshed cassava, vitamin A cassava root slices
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified:	18 Sep 2017 10:10
URI:	http://gala.gre.ac.uk/id/eprint/15171

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