Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

Jose David Torres Gonzalez; Armando Alvis Bermudez; Luis Alberto Gallo Garcia; Diofanor Acevedo Correa; Francisco Castellanos Galeano  and Pedro Bouchon Aguirre

doi:10.17485/ijst/2018/v11i6/117046

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Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

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Indian Journal of Science and Technology

DOI: 10.17485/ijst/2018/v11i6/117046

Year: 2018, Volume: 11, Issue: 6, Pages: 1-13

Original Article

Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

Jose David Torres-Gonzalez^1*, Armando Alvis-Bermudez² , Luis Alberto Gallo-Garcia³ , Diofanor Acevedo-Correa³ , Francisco Castellanos-Galeano⁴ and Pedro Bouchon-Aguirre¹

1 Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Catolica de Chile, P.O. Box 306, Santiago 8940000, Chile; [email protected], [email protected]
² Faculty of Engineering, University of Cordoba, Km 3 via Cerete, Monteria 232527, Colombia; [email protected]
³ Faculty of Engineering, University of Cartagena, Piedra de Bolivar Av. El Consulado, Street 30. No. 48 - 152. 130015; [email protected], [email protected]
⁴ Faculty of Engineering. University of Caldas, Street 65 Nº 26 - 10, Manizales 170008, Colombia; [email protected]

^*Author for correspondence
Jose David Torres-Gonzalez,
Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Catolica de Chile, P.O. Box 306, Santiago 8940000, Chile; [email protected]

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives: To study the effect of deep fat frying on the mass transfer and color changes of ArepaCon Huevo. Methods: The product was prepared as a round plate (diameter: 10 cm and thickness: 2.5 cm). Palm oil was used in a 7 L fryer at 170, 180 °C and 190°C under a ratio of 250 g sample/L oil. Findings: Moisture content decreased as time and temperature increased (p<0.05). Da coefficients in increased order of temperature were: (1.75 ± 0.01, 3.56 ± 0.08 and 5.03 ± 0.06 x10-7) m2 /s, with kc values of (4.26 ± 0.31, 6.31 ± 0.45 y 9.58 ± 0.81) m/s. The activation energy calculated with Arrhenius equation was 63.96 kJ/mol. The rate of oil absorption was higher at low temperatures, with values of (1.28 ± 0.06, 0.77 ± 0.02 and 0.67 ± 0.04 x 10-3) s-1 and an activation energy of 50.66 kJ/mol. Lightness (L*) decreased with increasing factors, varying from 75.02 ± 3.42 (before frying) to 46.82 ± 2.28 at 190 °C. This was attributed to the non-enzymatic browning at high temperatures. Application: Understand mass transfer parameter is important in order to optimize the frying processing of ArepaCon Huevo.

Keywords: Arepa con huevo, Deep Fat Frying, Lightness, Moisture, Oil Absorption