SciELO - Scientific Electronic Library Online

 
vol.26 número1Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: TexturaComparación de la Hidro-destilación Asistida por Radiación de Microondas (MWHD) con Hidro-destilación Convencional (HD) en la Extracción de Aceite Esencial de Minthostachys mollis índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ALVIS, Armando; GONZALEZ, Adriana  e  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.  http://dx.doi.org/10.4067/S0718-07642015000100012.

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.

Palavras-chave : .

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons