Mass Transfer during Atmospheric and Vacuum Frying of Chorizo
The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kineti...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/9142412 |
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| author | Piedad Margarita Montero Castillo Lesly Torres Díaz Sandy Torres Díaz Diofanor Acevedo Correa Raúl J. Martelo Gómez |
| author_facet | Piedad Margarita Montero Castillo Lesly Torres Díaz Sandy Torres Díaz Diofanor Acevedo Correa Raúl J. Martelo Gómez |
| author_sort | Piedad Margarita Montero Castillo |
| collection | DOAJ |
| description | The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick’s second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) (p<0.05). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters. |
| format | Article |
| id | doaj-art-f1ccb26d82e64e818aac866644b698c9 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-f1ccb26d82e64e818aac866644b698c92025-02-03T01:05:19ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/91424129142412Mass Transfer during Atmospheric and Vacuum Frying of ChorizoPiedad Margarita Montero Castillo0Lesly Torres Díaz1Sandy Torres Díaz2Diofanor Acevedo Correa3Raúl J. Martelo Gómez4Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, ColombiaGrupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, ColombiaGrupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, ColombiaGrupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, ColombiaGrupo de Investigación en Tecnologías de las Comunicaciones e Informática (GIMATICA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, ColombiaThe main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick’s second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) (p<0.05). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.http://dx.doi.org/10.1155/2021/9142412 |
| spellingShingle | Piedad Margarita Montero Castillo Lesly Torres Díaz Sandy Torres Díaz Diofanor Acevedo Correa Raúl J. Martelo Gómez Mass Transfer during Atmospheric and Vacuum Frying of Chorizo International Journal of Food Science |
| title | Mass Transfer during Atmospheric and Vacuum Frying of Chorizo |
| title_full | Mass Transfer during Atmospheric and Vacuum Frying of Chorizo |
| title_fullStr | Mass Transfer during Atmospheric and Vacuum Frying of Chorizo |
| title_full_unstemmed | Mass Transfer during Atmospheric and Vacuum Frying of Chorizo |
| title_short | Mass Transfer during Atmospheric and Vacuum Frying of Chorizo |
| title_sort | mass transfer during atmospheric and vacuum frying of chorizo |
| url | http://dx.doi.org/10.1155/2021/9142412 |
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