Resumen

ALVIS, Armando; CORTES, Luis E  y  PAEZ, Manuel. Heat and Mass Transfer during the Frying of Slices of Yam (Dioscórea alata). Inf. tecnol. [online]. 2009, vol.20, n.1, pp. 99-109. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642009000100012.

Heat and mass transfer during frying slices of yam in soybean oil at 140, 160, 180 °C were studied. Heat and mass transfer coefficients were determined from the relation between dimensionless temperature and moisture concentration and time, respectively. The heat and mass transfer coefficients increased as the temperature of the oil increased. For the variety of yam known as Pico de Botella, moisture loss during deep fat frying at different times decreased with increasing temperature of the oil. Values of diffusion coefficient of moisture were 1.95, 2.59 and 3.24 x 10^-9 m²/s, for the frying temperatures considered in the study.

Palabras llave : heat and mass transfer; diffusion coefficient; deep fat frying; yam.