Investigation of kinetics of mass transfer parameters during deep fat frying of native gum coated potato chips

The objective of this study was to evaluate the effect of two different coatings on mass transfer during deep-fat frying of potato strips. The effect of Basil seed gum (BSG) and methylcellulose (MC) (1%, w/w), frying temperature and time on mass transfer were determined. The least fat absorption was observed when samples were coated with BSG 1% fried at 190 ◦C (0.14 d.b). The first order kinetics based on the Fick’s law was used to describe the moisture transfer phenomenon. The effective moisture diffusivity ranged from 8.38×10−7 to 12.87×10−7 m2/s. The rate of fat transfer constants was between 1.1×10−2 and 2.52×10−2 s−1

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