Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola
This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/9816204 |
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| author | Angie D. Caro C Sandrith P. Sampayo R Diofanor Acevedo C Piedad Montero C Raúl J. Martelo |
| author_facet | Angie D. Caro C Sandrith P. Sampayo R Diofanor Acevedo C Piedad Montero C Raúl J. Martelo |
| author_sort | Angie D. Caro C |
| collection | DOAJ |
| description | This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers. |
| format | Article |
| id | doaj-art-88c0dea76b7748f78be635568500843f |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-88c0dea76b7748f78be635568500843f2025-02-03T05:44:11ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/98162049816204Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal CarimañolaAngie D. Caro C0Sandrith P. Sampayo R1Diofanor Acevedo C2Piedad Montero C3Raúl J. Martelo4Faculty of Engineering, Food Engineering Program, Research Group in Agricultural and Agro-Industrial Innovation and Development, University of Cartagena, ColombiaFaculty of Engineering, Food Engineering Program, Research Group in Agricultural and Agro-Industrial Innovation and Development, University of Cartagena, ColombiaFaculty of Economic Sciences, Tourism Administration Program, Research Group in Agricultural and Agro-Industrial Innovation and Development, University of Cartagena, ColombiaFaculty of Engineering, Food Engineering Program, Research Group in Agricultural and Agro-Industrial Innovation and Development, University of Cartagena, ColombiaFaculty of Engineering, Systems Engineering Program, Research Group in Communications and Informatics Technologies GIMATICA, University of Cartagena, ColombiaThis study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.http://dx.doi.org/10.1155/2020/9816204 |
| spellingShingle | Angie D. Caro C Sandrith P. Sampayo R Diofanor Acevedo C Piedad Montero C Raúl J. Martelo Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola International Journal of Food Science |
| title | Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola |
| title_full | Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola |
| title_fullStr | Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola |
| title_full_unstemmed | Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola |
| title_short | Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola |
| title_sort | mass transfer and colour analysis during vacuum frying of colombian coastal carimanola |
| url | http://dx.doi.org/10.1155/2020/9816204 |
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