MODELLING OF MOISTURE LOSS AND OIL UPTAKE DURING DEEP-FAT FRYING OF PLANTAIN (DODO)

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...

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Bibliographic Details
Main Authors:	J. A. Adeyanju, J. O. Olajide, E. O. Oke, A. A. Adedeji
Format:	Article
Language:	English
Published:	University of Maiduguri 2018-12-01
Series:	Arid Zone Journal of Engineering, Technology and Environment
Online Access:	http://azojete.com.ng/index.php/azojete/article/view/518

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