Study of the kinetics loss of water and oil absorption during the frying pea (Pisum sativum L.)

Acta Agronómica

Cerón Cárdenas, Andrés Felipe¹  Osorio Mora, Oswaldo¹  Barrios Barrios, Lizeth¹ 

[1] Universidad de Nariño, Pasto, Colombia

关键词: Constants kinetics;    diffusivity;    activation energy;    mathematical models;   

DOI  :  10.15446/acag.v65n3.49188

学科分类：农业科学（综合）

来源: Universidad Nacional de Colombia * Facultad de Ciencias Agropecuarias Palmira

【 摘 要 】

Frying is a process in which moisture loss and gain of oil products is evidenced. Changes attributed to the process temperature and residence time of the product in hot oil. This study was conducted by, the kinetics of moisture loss and oil uptake during frying of pea (Pisum sativum L.) Southern variety. Was evaluated three temperatures, 160, 180 and 200 ° C, and three times from 0 to 8 min; the product / oil ratio remained constant 1: 6 (w / v). The oil absorption kinetics was studied using an exponential model, while moisture loss was studied using the model of newton. Studied models adequately describe both mass transfer phenomena. Kinetic constants calculated at 160, 180 and 200 ° C were: oil absorption (0.0084, 0.0088 and 0.0094 s-1) and moisture loss (0.0125, 0.0144 and 0.0194 s-1) while diffusivity values obtained were (0.1551 x 10-9, 0.1787 x 10-9 y 0.2371x 10-9 m2/s). Both diffusivity and kinetic parameters exhibit temperature dependence when being evaluated by the Arrhenius equation was obtained, the activation energy of 18.13 kJ/mol.

【 授权许可】

CC BY-NC-SA