TY - JOUR
T1 - Evaluation of the mechanism of oil uptake and water loss during deep-fat frying of tortilla chips
AU - Topete-Betancourt, A.
AU - Figueroa-Cárdenas, J. D.
AU - Morales-Sánchez, E.
AU - Arámbula-Villa, G.
AU - Pérez-Robles, J. F.
N1 - Publisher Copyright:
© 2020, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2020/1/1
Y1 - 2020/1/1
N2 - Simple equation Mt/M∞ = Ktn is evaluated to describe the Fickian mechanism of oil absorption and water release during the frying of tortilla chips in nixtamalized samples with and without lime, where n is characteristic of the Fickian mechanism that changes with food physical and chemical properties. Moisture releases showed a Fickian mechanism form tortilla chips with lime (n = 0.5) due to water interaction with matrix components and non-Fickian for tortilla chips without lime (n = 0.6). Oil absorption on tortilla chips showed a Fickian mechanism for nixtamalization with lime n = 0.4 and for nixtamalization without lime, one of n = 0.3. The larger water diffusion coefficient (Dw) in the tortilla chip compared to that of oil diffusion (Do) indicates that water release and oil absorption during frying is not a simultaneous event. During tortilla chip frying, water release fallowed a chemical mechanism due to the interactions of matrix component materials with n > 0.5, while oil absorption presented physical mechanism n < 0.5 that was time independent. Diffusion exponent n, was related to the water released or oil absorption mechanisms.
AB - Simple equation Mt/M∞ = Ktn is evaluated to describe the Fickian mechanism of oil absorption and water release during the frying of tortilla chips in nixtamalized samples with and without lime, where n is characteristic of the Fickian mechanism that changes with food physical and chemical properties. Moisture releases showed a Fickian mechanism form tortilla chips with lime (n = 0.5) due to water interaction with matrix components and non-Fickian for tortilla chips without lime (n = 0.6). Oil absorption on tortilla chips showed a Fickian mechanism for nixtamalization with lime n = 0.4 and for nixtamalization without lime, one of n = 0.3. The larger water diffusion coefficient (Dw) in the tortilla chip compared to that of oil diffusion (Do) indicates that water release and oil absorption during frying is not a simultaneous event. During tortilla chip frying, water release fallowed a chemical mechanism due to the interactions of matrix component materials with n > 0.5, while oil absorption presented physical mechanism n < 0.5 that was time independent. Diffusion exponent n, was related to the water released or oil absorption mechanisms.
KW - Diffusion coefficient
KW - Fickian mechanism
KW - Oil absorption
KW - Tortilla chips
KW - Water release
UR - http://www.scopus.com/inward/record.url?scp=85086258192&partnerID=8YFLogxK
U2 - 10.24275/rmiq/Alim605
DO - 10.24275/rmiq/Alim605
M3 - Artículo
AN - SCOPUS:85086258192
SN - 1665-2738
VL - 19
SP - 409
EP - 421
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 1
ER -