MODELLING OF MOISTURE LOSS AND OIL UPTAKE DURING DEEP-FAT FRYING OF PLANTAIN (DODO)
In this study, model was developed to predict moisture loss and oil uptake during deep-fat frying of plantain (dodo). Plantain samples were sliced and fried at different frying temperatures (150, 160, 170, 180 and 190 °C) in a deep fryer for periods varying from 2 to 4 min. Moisture and fat analyses...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Maiduguri
2018-12-01
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| Series: | Arid Zone Journal of Engineering, Technology and Environment |
| Online Access: | http://azojete.com.ng/index.php/azojete/article/view/518 |