moisture loss abstract
TRANSCRIPT
-
7/31/2019 Moisture Loss Abstract
1/2
MODELING THE MOISTURE LOSS TRANSPORT OFPANTOADURING DEEP-
FAT FRYING
Neethu, K.C., Magdaline Eljeeva Emerald, F., Heartwin A. Pushpadass, Menon Rekha Ravindra,
Jayaraj Rao, K. and Surendra Nath, B.
National Dairy Research Institute, Southern Regional Station, Adugodi, Bangalore- 560 030.
E-mail: [email protected]
Pantoa is a traditional Indian milk sweet popular in eastern region of the country. Deep-fat
frying is the major processthe vital process involved in the production preparation of Pantoathis
product. It is desirable to keep the oil uptake in the fried product to the minimum due to rising
concerns over lifestyle diseases like obesity and cardiovascular diseases. The mMoisture loss
transport studies during deep-fat frying are essential to understand the uptake of oil in thepantoa ball
as itbecause oil uptake is dependent on the rate and mechanism of moisture transfer. First, Pantoa the
dough forpantoa was prepared by blending khoa and chhana at a ratio of 4:5 ratio, along with other
ingredients such as refined wheat flour (3%), semolina (3%), arrowroot (3%), ground sugar (0.7%)
and baking powder (0.3%) to a homogeneous and smooth dough. The dough was rolled into balls
weighing 15 g each, and fried in sunflower oil at temperatures of 125, 135 and 145C for 8 min.
During frying, the core temperature ofpantoa was recorded at every 10 s interval while the moisture
content was analyzed at 30 s interval.
After an the initial lag period, the core temperature increased linearly till it attained
10210.6C, and stabilized thereafter. Increase in frying temperature resulted in a reduction of At
125, 135 and 145 C oil temperature, moisture content of the product decreased from the initial value
of 68.32% to 40.4, 38.2 and 32.0% (d.b.), respectively at 125, 135 and 145C, respectively. The The
fat content increased with increasing frying temperature and time. Mmoisture loss transport was
described modeled using Ficks second law of diffusion. The effective moisture diffusivity was
estimated as 7.35x10-8, 7.47x10-8 and 1.0.1 x10-7 8 m2s-1 at 125, 135 and 145C, respectively. Thus,
higher frying temperatures favoured moisture loss. The temperature dependency of moisture
diffusivity was explained using Arrhenius equation. The activation energy for moisture diffusion was
estimated as 21.82 kJmol-1 with a pre-exponential factor of 5.0 x10-5 s-1. The fitted model adequately
described the moisture loss transport during deep- fat frying ofpantoa with RMS root mean square
error value of 7.13.
mailto:[email protected]:[email protected] -
7/31/2019 Moisture Loss Abstract
2/2