Cinética de pérdida de agua y ganancia de aceite de snacks fritos de mandioca
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El objetivo de este estudio fue determinar la cinética de pérdida de agua y ganancia de aceite durante el proceso de fritura por inmersión profunda de snacks preparados con puré de mandioca y evaluar los efectos de los aceites y temperaturas de fritura, información que resulta relevante para encontrar las condicones óptimas del proceso. Los snacks de mandioca fueron fritos en aceite de girasol y aceite de girasol de alto oleico a 150° C, 170° C y 190° C. Los datos experimentales fueron ajustados a un modelo cinético de pseudo primer orden. Los resultados del estudio mostraron que tanto la cantidad de agua perdida como la cantidad de aceite tomado dependen del aceite y de la temperatura de fritura. Los snacks obtenidos a 170° C muestran el menor contenido de aceite y de agua en el pseudo equilibrio independiente del aceite de fritura utilizado.
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