Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying
This study evaluated moisture loss, oil gain and porosity when frying pieces of yam (Dioscorea rotundata). The parallelepiped-shaped samples, approximately 1 × 1 × 4 cm, were subjected to frying temperatures of 145, 165 and 185 °C for 50, 150, 300, 450, or 600 s. Fick's law was used to determin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-09-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844021021393 |