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vol.26 issue1Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying: Part 1: TextureMethod Comparison of Microwave Radiation-assisted Hydro-distillation (MWHD) with Conventional Hydro-distillation (HD) in the Extraction of Essential Oil of Minthostachys mollis author indexsubject indexarticles search
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Información tecnológica

On-line version ISSN 0718-0764


ALVIS, Armando; GONZALEZ, Adriana  and  ARRAZOLA, Guillermo. Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying: Part 2: Thermophysical and ransport Properties. Inf. tecnol. [online]. 2015, vol.26, n.1, pp.103-116. ISSN 0718-0764.

The effect of temperature on Carboxymethylcellulose and thermophysical properties, heat transfer coefficients and mass, moisture loss and oil uptake during frying of potato chips was studied. The specific heat, thermal conductivity and density were determined using experimental equations and the thermal diffusivity was determined by their physical definition from the values of other thermophysical properties. The heat transfer coefficients and mass were determined graphically based on the solutions of the differential equations of heat conduction and high moisture, and using one-dimensional overlap rule to conform to a finite plate. The results indicated that the thermophysical properties of sweet potatoes vary significantly during the frying stage. The heat transfer coefficient h is greater when the oil temperature increases and coating used. The mass transfer coefficient kc is greater as the temperature increases and no edible oil is used. Moreover, the edible coating decreases more than 30% oil content for all end frying temperatures used, which makes it an excellent choice for improving the nutritional quality of the fried products.

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