Moisture Loss Models of Sweet Potato, Cassava and Taro During Frying
| Main Authors: | Ratnaningsih, Ratnaningsih, Sumangat, Djajeng, Rahardjo, Budi |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
, 2012
|
| Subjects: | |
| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/9646 https://jurnal.ugm.ac.id/agritech/article/view/9646/7221 |
Daftar Isi:
- Sweet potato, cassava and taro were cut into stick (0.01 x 0.01 x 0.05 m) and deep fat fried at three temperatures (160,170 and 180 oC) for 0 to 360 s. The effects of these cooking methods on moisture loss characteristics were evaluated. The rapid moisture loss from the sticks within the first 100 s of deep fat frying followed by considerably reduced rates. Moisture diffusivity in sweet potato, cassava and taro sticks were evaluated using analytical solution of Fick’s second law diffusion equation. Moisture diffusivities were ranging from 1.43x10-8 to 1.99x10-8 m2/s, 1.38x10-8 to 2.25x10-8 m2/s, and 3.08x10-8 to 5.25x10-8 m2/s respectively, at temperatures ranging from 160 to 180 oC, for sweetpotato, cassava and taro. Corresponding activation energies for moisture transfer were 26.88; 39.61 and 43.51 kJ/mol for sweet potato, cassava and taro deep fat frying, respectively.