PERDIDA DE HUMEDAD Y ABSORCIÓN DE ACEITE DURANTE FRITURA DE TAJADAS DE PLÁTANO (Musa paradisiaca L.)

• Published in: Biotecnologia en el sector agropecuario y agroindustrial Vol. 14; no. 2; pp. 119 - 124
• Main Authors: ARMANDO ALVIS BERMÚDEZ, PEDRO ROMERO BARRAGAN, GUILLERMO ARRAZOLA PATERNINA
• Format: Journal Article
• Language: Spanish
• Published: Universidad del Cauca 01.12.2016
• Subjects: Deep fat frying; Diffusion coefficient; Dominico Harton Plantain
• ISSN: 1692-3561; 1909-9959
• DOI: 10.18684/BSAA(14)119-124

In this work the effect of temperature and time on moisture loss and gain oil was studied and the diffusion coefficient was determined in slices of ripe banana during deep fat frying Hartón variety banana was used at a rate of 18,9 ± 0,008 maturity sliced 4 mm thick. The pre-frying is performed in palm oil at three temperatures (160, 170 and 180°C) for time intervals of 15, 30, 45, 60, 75, 90 and 105 seconds. It was observed that was greater evaporation of water at 180°C, from 0,66 kg water/kg sample to 0,346 kg water/kg sample, 160 and 170°C. As for the oil absorption, oil content increased rapidly with the process time being 60 seconds up to a temperature of 160°C (13,38 % crude fat). The diffusion coefficient increased as the temperature increases to 160°C 8,2137±0,0936x10-9 m2/s, 170°C 8,3218± 0,0935x10-9 m2/s, 180°C 8,8622 ± 0,0935x10-9 m2/s.