Heat and Mass Transfer

, Volume 52, Issue 5, pp 1061–1070 | Cite as

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

  • A. B. Oyedeji
  • O. P. SobukolaEmail author
  • F. O. Henshaw
  • M. O. Adegunwa
  • L. O. Sanni
  • K. I. Tomlins


Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.


Cassava Quality Attribute Gelatinization Temperature Total Carotenoid Content Frying Time 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



We thank the European Commission for providing funds for this research under the project acronym; CassavaGmarkets and Mr. Peter Iluebbey of the Cassava Unit, International Institute of Tropical Agriculture, Ibadan, Nigeria for supplying the YFCR used in this work.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • A. B. Oyedeji
    • 1
  • O. P. Sobukola
    • 1
    Email author
  • F. O. Henshaw
    • 1
  • M. O. Adegunwa
    • 2
  • L. O. Sanni
    • 1
  • K. I. Tomlins
    • 3
  1. 1.Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
  2. 2.Department of Hospitality and TourismFederal University of AgricultureAbeokutaNigeria
  3. 3.Natural Resources InstituteUniversity of GreenwichLondonUK

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