Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola.

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated.