Abstract

OSORIO, Oswaldo; RODRIGUEZ, Gloria; CASTENANOS, Francisco  and  CHAVEZ, Andrés. Kinetics of Water Loss in Chips of Peas (Pisum Sativum L.) by Conventional and Vacuum Frying Conditions. Inf. tecnol. [online]. 2016, vol.27, n.4, pp.33-42. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000400004.

The kinetics of water loss from chips peas (Pisum sativum L.) of Andina Obonuco variety in different frying conditions at atmospheric pressure and vacuum was determined. Three pressures were considered (78, 43 and 9 kPa) associated at three temperatures (140, 160 and 180 °C), and a seed/oil ratio 1: 8 (w/v) was used taking measurements between 0 and 240 seconds. The effects of pressure and temperature were evaluated by the diffusion coefficient (Deff) and the activation energy (Ea), while the kinetics of water loss was studied with three models (Newton, Henderson-Pabis and Page). The dependence of diffusivity on temperature and pressure was determined. The Arrhenius equation gave values for the activation energy Ea of 18.67, 13.82 and 13.75 kJ/mol at 78, 43 and 9 kPa respectively. The models analyzed in this work adequately describe the kinetics of water loss.

Keywords : water loss; diffusivity; activation energy; kinetic constant; Pisum sativum L.

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