* Corresponding Author
Moisture Loss Models of Sweet Potato, Cassava and Taro During Frying
https://doi.org/10.22146/agritech.9646 Ratnaningsih Ratnaningsih(1*), Djajeng Sumangat(2), Budi Rahardjo(3)
(1) Indonesian Center for Agricultural Postharvest Research and Development Jl. Tentara Pelajar No.12 Cimanggu,Bogor 16114
(2) Indonesian Center for Agricultural Postharvest Research and Development, Jl. Tentara Pelajar No.12 Cimanggu,Bogor 16114
(3) Faculty of Agricultural Technology Gadjah Mada University Jl. Sosio Justisia Bulaksumur, Yogyakarta
(*) Corresponding Author
Abstract
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.
Keywords
Modeling; moisture loss, frying; sweet potato; cassava; taro
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PDF DOI: https://doi.org/10.22146/agritech.9646
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Copyright (c) 2012 Ratnaningsih Ratnaningsih, Djajeng Sumangat, Budi Rahardjo
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.