THERMAL AND PHYSICAL-PROPERTIES OF TORTILLA CHIPS AS A FUNCTION OF FRYING TIME Academic Article

abstract

• The objective of this study was to determine the thermal conductivity, specific heat, density (true and bulk), and the texture characteristics of tortilla chips and to study the effects of moisture content, oil content, and frying time on these properties. Tortilla chips were fried in fresh soybean oil for different times at 190C. Results showed that the values of thermal conductivity of tortilla chips decreased from 0.23 to 0.09 W/mC, specific heat from 3.36 to 2.31 kJ/kgC, and bulk density from 880 to 579 kg/m3 as frying time increased. In general, the crispness of tortilla chips increased as frying time increased. Copyright 1995, Wiley Blackwell. All rights reserved

authors

• Moreira, Rosana

published proceedings

• JOURNAL OF FOOD PROCESSING AND PRESERVATION

author list (cited authors)

• MOREIRA, R. G., PALAU, J., SWEAT, V. E., & SUN, X.

citation count

• 63

publication date

• June 1995

publisher

• Hindawi  Publisher

Digital Object Identifier (DOI)

• 10.1111/j.1745-4549.1995.tb00287.x

start page

• 175

end page

• 189

volume

• 19

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1745-4549.1995.tb00287.x