MODELING OF MASS TRANSFER PARAMETERS DURING DEEP-FAT FRYING OF FRIED MELON CAKE (ROBO)

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Published: 2022-09-12

DOI: 10.56557/jafsat/2022/v9i37852

Page: 9-18


ADEKANMI OLUSEGUN ABIOYE

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

JAMES ABIODUN ADEYANJU *

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

ADEFEMIWA AYOBAMI ADEKUNLE

National Biotechnology Development Agency, Bioresource Development Centre, Ogbomoso, Nigeria.

OKUNLOYE AYINDE ADEPOJU

Department of Pure and Applied Mathematics, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

AJEKIGBE SOLA OLAJIRE

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

EMMANUEL OLAYIMIKA SANGOTAYO

Department of Mechanical Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

In this investigation, the mechanism of mass (moisture and fat) transfer during deep-fat frying of robo (fried melon cake) was carried out. The plots of dimensionless concentration ratios against time were used to determine moisture transfer parameters including moisture diffusivity, moisture transfer coefficient, moisture transfer Fourier number, moisture transfer Biot number and activation energy and fat transfer kinetic parameters such rate constants and activation energy at different frying temperatures of 140, 155 and 170 0C. All moisture parameters increased linearly with frying oil temperatures except moisture transfer Biot number which deceased linearly with increase in temperature with correlation coefficient (R2) ≥ 0.99. There was also positive linear relationship between fat transfer rate constant and frying temperatures (R2 ≥ 0.99). An Arrhenius type of relationship was found between temperature and the effective moisture diffusivity and fat transfer rate constant (R2≥0.99) with activation energies values calculated as 25.66 and 42.18 kJ/mol, respectively.  Both moisture loss and fat desorption after initial adsorption of 60 seconds were adequately modeled by the first-order kinetics adopted with high correlation coefficient (R2) value and were time and temperature dependent as revealed by Arrhenius analysis performed on the experimental data.

Keywords: Activation energy, Arrhenius relationship, deep-fat frying, robo, moisture and fat transfer


How to Cite

ABIOYE, A. O., ADEYANJU, J. A., ADEKUNLE, A. A., ADEPOJU, O. A., OLAJIRE, A. S., & SANGOTAYO, E. O. (2022). MODELING OF MASS TRANSFER PARAMETERS DURING DEEP-FAT FRYING OF FRIED MELON CAKE (ROBO). Journal of Advances in Food Science & Technology, 9(3), 9–18. https://doi.org/10.56557/jafsat/2022/v9i37852

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