European Food Research and Technology

, Volume 220, Issue 1, pp 90–95 | Cite as

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

  • Sandra BudžakiEmail author
  • Bernarda Šeruga
Original Paper


The mechanism of moisture transfer by diffusion and uptake of frying oil was studied during deep fat frying of “Kroštula” dough with an initial moisture content of 0.4358 kg/kg (db). The experimental data were found to fit well to a first-order exponential model for moisture transfer (with a regression coefficient of 0.99). The effective moisture diffusivity of Kroštula dough was determined for two periods of moisture loss (intensive in first 60 s and constant after 60 s of frying). In the frying range 0–60 s at temperatures of 160, 170, 180 and 190±1 °C, the effective moisture diffusivity values were 5.837, 6.607, 8.472 and 9.728×10−9 m2/s, from which the activation energy (30 kJ/mol) was calculated by using an Arrhenius-type equation. The effective oil diffusivity values of Kroštula dough in the frying time range 0–210 s at temperatures of 160, 170, 180 and 190±1 °C were 0.932, 1.135, 1.094 and 1.054×10−9 m2/s, from which the activation energy (5.5 kJ/mol) was calculated by using an Arrhenius-type equation.


Deep fat frying Moisture loss Oil uptake Effective diffusivity Dough 


  1. 1.
    Hubbard LJ, Farkas BE (1999) J Food Process Eng 22:201–214Google Scholar
  2. 2.
    Farkas BE, Singh RP, Rumsey TR (1996) J Food Eng 29:211–226Google Scholar
  3. 3.
    Singh RP (1995) Food Technol 134–137Google Scholar
  4. 4.
    Gamble MH, Rice P (1987) J Food Sci Technol 22:535–548Google Scholar
  5. 5.
    Rice P, Gamble MH (1989) Int J Food Sci Technol 24:183–187Google Scholar
  6. 6.
    Gamble MH, Rice P, Selman JD (1987) Int J Food Sci Technol 22:233–241Google Scholar
  7. 7.
    Ufheil G, Escher F (1996) Lebensm-Wiss Technol 29:640–644Google Scholar
  8. 8.
    Moreira RG, Sun X, Chen Y (1997) J Food Eng 31:485–498CrossRefGoogle Scholar
  9. 9.
    Moreira RG, Barrufet MA (1998) J Food Eng 35:1–22Google Scholar
  10. 10.
    Yamsaengsung R, Moreira RG (2002) J Food Eng 53:11–25Google Scholar
  11. 11.
    Association of Official Analytical Chemists (2002) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Arlington, VAGoogle Scholar
  12. 12.
    Moreira R, Palau J, Sun X (1995) J Food Process Eng 18:307–320Google Scholar
  13. 13.
    Moreira RG, Palau JE, Sun X (1995) Food Technol 146–150Google Scholar
  14. 14.
    Krokida MK, Oreopoulou V, Maroulis ZB (2000) J Food Eng 44:39–46Google Scholar
  15. 15.
    Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D (2001) J Food Eng 49:339–345Google Scholar
  16. 16.
    Ateba P, Mittal GS (1994) Int J Food SciTechnol 29:429–440Google Scholar
  17. 17.
    Panachariya PC, Popovic D, Sharma AL (2002) J Food Eng 52:349–357Google Scholar
  18. 18.
    Debnath S, Bhat KK, Rastogy NK (2003) Lebensm-Wiss Technol 36:91–98Google Scholar
  19. 19.
    Math RG, Velu V, Nagender A, Rao DG (2004) J Food Eng 64:429–434CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  1. 1.Department of Process Engineering, Faculty of Food TechnologyJosip Juraj Strossmayer University of OsijekOsijekCroatia

Personalised recommendations