Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kineti...

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Detalles Bibliográficos
Autores principales: Castillo, Piedad Margarita Montero, Díaz, Lesly Torres, Díaz, Sandy Torres, Correa, Diofanor Acevedo, Martelo Gómez, Raúl J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8166471/
https://www.ncbi.nlm.nih.gov/pubmed/34124237
http://dx.doi.org/10.1155/2021/9142412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8166471/
https://www.ncbi.nlm.nih.gov/pubmed/34124237
http://dx.doi.org/10.1155/2021/9142412

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