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Effect of frying conditions on moisture, fat, and density of papad.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3902/
JFE-36-04
 
Title Effect of frying conditions on moisture, fat, and density of papad.
 
Creator Math, R. G.
Velu, V.
Nagender, A.
Rao, D. G.
 
Subject 14 Physical properties
18 Processed foods
 
Description The moisture transfer mechanism by diffusion and uptake of frying oil was studied during deep fat frying of papads with an initial
moisture content (IMC) 24.8% dry basis (db). The experimental data were found to fit well to a first order exponential model for
moisture transfer (with a regression coefficient 0.99). The apparent moisture diffusivity of papad in the frying time range of 0–20 s at
temperatures of 165, 175, 180 and 185± 1 C were 2.83, 3.65, 3.87 and 5.03 · 109 m2 s1, from which the activation energy (45
kJ mol1) was calculated by using Arrhenius type equation. The optimum experimental frying parameters for maximum diametrical
expansion (46.4%) were noted to be: oil temperature 185± 1 C, moisture 1.2%db, oil absorption (47.3%db), density 377 kgm3 for
frying time of 20 s.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3902/1/Journal_of_Food_Engineering_64_%282004%29_429-434.pdf
Math, R. G. and Velu, V. and Nagender, A. and Rao, D. G. (2004) Effect of frying conditions on moisture, fat, and density of papad. Journal of Food Engineering, 64 (4). pp. 429-434.