Research Article
Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
Table 4
Thermophysical properties of Carimañolas fried under vacuum and atmospheric conditions.
| | (°C) | (W/m°C) | (J/kg °C) | (kg/m3) | (m2/s) | Raw (25°C) | 0.479693a | 3334.4595a | 1104.2496a | a |
| Vacuum frying | 120 | 0.477197a | 3238.0394b | 1030.2494b | b | 130 | 0.472616a | 3157.4513c | 1044.3870b | b | 140 | 0.470051a | 3131.6040c | 1042.1158b | b |
| Atmospheric frying | 150 | 0.465294b | 3291.5021ab | 974.4920c | b | 160 | 0.463979b | 3251.8666b | 982.8640c | bc | 170 | 0.457345c | 3209.9494b | 985.0489c | c |
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Means within a column followed by the same letter are no significantly different ( ). |