Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying

Document Type : Research Article

Authors

1 Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

3 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

Abstract

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 - 6.20×10-8 m2/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.

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References

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History

  • Receive Date: 09 November 2013
  • Revise Date: 11 May 2014
  • Accept Date: 14 June 2014

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