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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

TIRADO, Diego F; ACEVEDO, Diofanor  e  MONTERO, Piedad M. Heat and Mass Transfer during Frying of Food: Tilapia (Oreochromis niloticus) and Pan fruit (Artocarpus communis). Inf. tecnol. [online]. 2015, vol.26, n.1, pp.85-94. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000100010.

In this study, the mass transfer coefficients, diffusivity and convective heat transfer coefficients during frying dip sheet and breadfruit tilapia were determined. The determination was made in palm oil at 130, 150 and 170°C for tilapia and soybean oil at 150, 170 and 190°C for breadfruit. The thermophysical properties were measured as a function of temperature and composition of the food. The convective coefficients were determined from plots of dimensionless relationships time vs. temperature. The coefficients these increased with increasing oil temperature for breadfruit and decreased with increasing oil temperature for tilapia. The mass transfer coefficients were determined from the graphs of dimensionless moisture concentration against time and these increased with frying temperature.

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