Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 3 2014 03 21 Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying 49 68 38 10.22104/jift.2014.38 FA Enayat-Allah Naghavi Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Jalal Dehghannya Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Babak Ghanbarzadeh Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Journal Article 2013 11 09 The aim of this study was to investigate the effect of ultrasound and pre-drying treatments on moisture content, effective moisture diffusivity coefficient and the activation energy as well as modeling moisture content during deep-fat frying of potato strips. Ultrasound pretreatment was performed at 28 and 40 kHz for 15 min and drying pretreatment were conducted at 80°C for 8 and 15 min. Then, the frying process was done at 150, 170 and 190°C for 60, 120, 180 and 240 seconds. In order to model moisture content, experimental data were fitted with six empirical models (1 model from published literature works and 5 models proposed in this study) and Fick’s second law. The results showed that the separate ultrasound and the 15-minutes drying pretreatments significantly reduced the moisture content compared to control samples. Also, in samples treated with both the pretreatments, the moisture content reduced significantly compared to controls. Moreover, with increasing temperature, effective moisture diffusivity coefficient increased in the range between 3.57×10^-8- 6.20×10^-8m²/s. In addition, applied models were well fitted to experimental data with R²= 0.9455-1 and RMSE = 0.001-0.048. Also, through multiple regression analysis, models with high R² were proposed that are applicable to the different conditions in terms of time and temperature of the deep-fat frying process. The aim of this study was to investigate the effect of ultrasound and pre-drying treatments on moisture content, effective moisture diffusivity coefficient and the activation energy as well as modeling moisture content during deep-fat frying of potato strips. Ultrasound pretreatment was performed at 28 and 40 kHz for 15 min and drying pretreatment were conducted at 80°C for 8 and 15 min. Then, the frying process was done at 150, 170 and 190°C for 60, 120, 180 and 240 seconds. In order to model moisture content, experimental data were fitted with six empirical models (1 model from published literature works and 5 models proposed in this study) and Fick’s second law. The results showed that the separate ultrasound and the 15-minutes drying pretreatments significantly reduced the moisture content compared to control samples. Also, in samples treated with both the pretreatments, the moisture content reduced significantly compared to controls. Moreover, with increasing temperature, effective moisture diffusivity coefficient increased in the range between 3.57×10^-8- 6.20×10^-8m²/s. In addition, applied models were well fitted to experimental data with R²= 0.9455-1 and RMSE = 0.001-0.048. Also, through multiple regression analysis, models with high R² were proposed that are applicable to the different conditions in terms of time and temperature of the deep-fat frying process. https://jift.irost.ir/article_38_48a44d7d5c8424d4c7442f79feb3782f.pdf