Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks

Abstract

Mass transfer (moisture loss and oil uptake) kinetics during deep fat frying of wheat starch and gluten based snacks was investigated. Both followed a modified first order reaction. Activation energies, z-value, and highest values of D and k for moisture loss and oil uptake were 28.608 kJ/mol, 129.88 °C, 490 and 0.0080 s−1; and 60.398 kJ/mol, 61.79 °C, 1,354.71 and 0.0052 s−1, respectively.