Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

Table 2

Parameters describing oil uptake kinetics of chorizos and activation energy with Arrhenius type fitting.

Frying type	°C)	Oil absorption speed				Calculation of the activation energy
				%RSM	1/ ()		Slope (m)	(kJ mol/K)	(kJ/mol)
Vacuum frying (30 kPa)	90	4.7	0.99	0.10	2.75	27.79	283.25	8.31	-2.35
	120	3.8	0.98	0.109	2.54	27.31
	150	4.5	0.88	0.069	2.36	24.83
Atmospheric frying	160	6.4	0.93	0.095	2.31	34.45	1871.8	8.31	-15.54
	170	6.0	0.93	0.132	2.26	31.36
	180	6.4	0.86	0.091	2.21	28.47