Heat and Mass Transfer

, Volume 50, Issue 6, pp 795–801 | Cite as

Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks

  • O. P. SobukolaEmail author
  • P. Bouchon


Mass transfer (moisture loss and oil uptake) kinetics during deep fat frying of wheat starch and gluten based snacks was investigated. Both followed a modified first order reaction. Activation energies, z-value, and highest values of D and k for moisture loss and oil uptake were 28.608 kJ/mol, 129.88 °C, 490 and 0.0080 s−1; and 60.398 kJ/mol, 61.79 °C, 1,354.71 and 0.0052 s−1, respectively.


Wheat Starch Frying Time Frying Temperature Mass Transfer Kinetic Decimal Reduction 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.

List of symbols


Concentration of quality factor


Equilibrium value of quality factor


Initial concentration of quality factor


Concentration of quality factor after frying time t

D1 and D2

Decimal reduction times at frying time 1 and 2


Activation energy (kJ/mol)


Rate constant


Pre-exponential constant


Gas constant (J/mol K)


Frying time (s)


Absolute temperature (K)


Temperature change for decimal change in D values



The authors are grateful for the financial support from FONDECYT project number 1100851 and the Faculty of Engineering at Pontificia Universidad Católica de Chile during the postdoctoral fellowship program of Dr. Sobukola.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
  2. 2.Department of Chemical and Bioprocess EngineeringPontificia Universidad Católica de ChileSantiagoChile

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