Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

Table 1

Moisture transfer parameters of vacuum and atmospheric pressure fried chorizos, diffusivity, and convective moisture coefficient.

Type of frying	(°C)	(m^2/s)	(m/s)		(kJ/mol·K)
Vacuum frying	90			0.98	4.3
	120			0.97
	150			0.95
Atmospheric frying	160			0.95	38.25
	170			0.95
	180			0.94