Effect of frying conditions on moisture, fat, and density of papad Original Research Article

The moisture transfer mechanism by diffusion and uptake of frying oil was studied during deep fat frying of papads with an initial moisture content (IMC) 24.8% dry basis (db). The experimental data were found to fit well to a first order exponential model for moisture transfer (with a regression coefficient 0.99). The apparent moisture diffusivity of papad in the frying time range of 0–20 s at temperatures of 165, 175, 180 and 185 ± 1 °C were 2.83, 3.65, 3.87 and 5.03 × 10−9 m2 s−1, from which the activation energy (45 kJ mol−1) was calculated by using Arrhenius type equation. The optimum experimental frying parameters for maximum diametrical expansion (46.4%) were noted to be: oil temperature 185 ± 1 °C, moisture 1.2%db, oil absorption (47.3%db), density 377 kg m−3 for frying time of 20 s.