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Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

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Abstract

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

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Acknowledgments

We thank the European Commission for providing funds for this research under the project acronym; CassavaGmarkets and Mr. Peter Iluebbey of the Cassava Unit, International Institute of Tropical Agriculture, Ibadan, Nigeria for supplying the YFCR used in this work.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Agriculture, P.M.B 2240, Abeokuta, Nigeria

    A. B. Oyedeji, O. P. Sobukola, F. O. Henshaw & L. O. Sanni

  2. Department of Hospitality and Tourism, Federal University of Agriculture, P.M.B 2240, Abeokuta, Nigeria

    M. O. Adegunwa

  3. Natural Resources Institute, University of Greenwich, London, UK

    K. I. Tomlins

Authors
  1. A. B. Oyedeji
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  2. O. P. Sobukola
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  3. F. O. Henshaw
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  4. M. O. Adegunwa
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  5. L. O. Sanni
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  6. K. I. Tomlins
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Correspondence to O. P. Sobukola.

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Oyedeji, A.B., Sobukola, O.P., Henshaw, F.O. et al. Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat Mass Transfer 52, 1061–1070 (2016). https://doi.org/10.1007/s00231-015-1625-0

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  • DOI: https://doi.org/10.1007/s00231-015-1625-0

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