Jose David Torres-Gonzalez ¹, Armando Alvis-Bermudez ², Luis Alberto Gallo-Garcia ³, Diofanor Acevedo-Correa ³, Francisco Castellanos-Galeano ⁴, Pedro Bouchon-Aguirre ¹

Affiliations
1 Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Catolica de Chile, P.O. Box 306, Santiago 8940000, CL
2 Faculty of Engineering, University of Cordoba, Km 3 via Cerete, Monteria 232527, CO
3 Faculty of Engineering, University of Cartagena, Piedra de Bolivar Av. El Consulado, Street 30. No. 48 - 152. 130015
4 Faculty of Engineering. University of Caldas, Street 65 Nº 26 - 10, Manizales 170008, CO

Abstract

Objectives: To study the effect of deep fat frying on the mass transfer and color changes of ArepaCon Huevo. Methods: The product was prepared as a round plate (diameter: 10 cm and thickness: 2.5 cm). Palm oil was used in a 7 L fryer at 170, 180 °C and 190°C under a ratio of 250 g sample/L oil. Findings: Moisture content decreased as time and temperature increased (p<0.05). Da coefficients in increased order of temperature were: (1.75 ± 0.01, 3.56 ± 0.08 and 5.03 ± 0.06 x10-7) m²/s, with kc values of (4.26 ± 0.31, 6.31 ± 0.45 y 9.58 ± 0.81) m/s. The activation energy calculated with Arrhenius equation was 63.96 kJ/mol. The rate of oil absorption was higher at low temperatures, with values of (1.28 ± 0.06, 0.77 ± 0.02 and 0.67 ± 0.04 x 10-3) s-1 and an activation energy of 50.66 kJ/mol. Lightness (L*) decreased with increasing factors, varying from 75.02 ± 3.42 (before frying) to 46.82 ± 2.28 at 190 °C. This was attributed to the non-enzymatic browning at high temperatures. Application: Understand mass transfer parameter is important in order to optimize the frying processing of ArepaCon Huevo.

Keywords

Arepa con huevo, Deep Fat Frying, Lightness, Moisture, Oil Absorption

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