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/m^3)	(m^2/s)
	Raw (25°C)	0.479693^a	3334.4595^a	1104.2496^a	^a
Vacuum frying	120	0.477197^a	3238.0394^b	1030.2494^b	^b
	130	0.472616^a	3157.4513^c	1044.3870^b	^b
	140	0.470051^a	3131.6040^c	1042.1158^b	^b
Atmospheric frying	150	0.465294^b	3291.5021^ab	974.4920^c	^b
	160	0.463979^b	3251.8666^b	982.8640^c	^bc
	170	0.457345^c	3209.9494^b	985.0489^c	^c

Means within a column followed by the same letter are no significantly different ().