Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

Table 4

Colour changes of the Carimañolas as a function of time and temperature.

Vacuum frying
T1 (130°C-324.853 s)	T2 (120°C-300 s)	T3 (140°C-180 s)
^b	^bcdef	^cdef
^f	^def	^ab
^a	^a	^a
T4 (130°C-240 s)	T5 (140°C-300 s)	T6 (115.858°C-240 s)
^ef	^bc	^f
^a	^bcd	^abc
^a	^a	^a
T7 (120°C-180 s)	T8 (130°C-240 s)	T9 (130°C-155.147 s)
^ef	^bcd	^cdef
^bcd	^ab	^abcd
^a	^a	^a
T10 (130°C-240 s)	T11 (130°C-240 s)	T12 (144,142°C-240 s)
^a	^def	^bcd
^cde	^g	^de
^a	^a	^a
	T13 (130°C-240 s)
	^b
	^ef
	^a