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Modeling the dehydration of apple slices by deep fat frying

Abstract:

One of the objectives of immersion frying is to remove water from the food. Thus, pbkp_redicting moisture loss is important when developing a model for that process. With the aim to model moisture transfer during apple frying, Granny Smith apple slabs were processed at 140, 150, 160, and 170°C. The moisture diffusivity was computed, ranging between 10.7 · 10-9 and 17.7 · 10-9 m2 · s-1. There was a close fit between the model and the experimental data (average %var 99.0). Model validation was carried out considering different slice thickness. Temperature influence was interpreted by the Arrhenius relationship with an activation energy of 25.4 kJ · mol-1.