Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

Table 2

Kinetic parameters for quality attributes at different frying conditions.

Quality attributes	Frying treatments	Frying temp (°C)	(min^−1)
Texture (hardness)	Vacuum	108	0.2655	0.95
		118	0.3121	0.89
		128	0.2807	0.83
	Atmospheric (fresh)	160	0.1062	0.18
		170	0.3004	0.88
		180	0.2967	0.91
	Atmospheric (predried)	160	0.1003	0.56
		170	0.0936	0.39
		180	0.0972	0.35
Lightness	Vacuum	108	−0.2526	0.67
		118	−0.3437	0.86
		128	−0.2085	0.95
	Atmospheric (fresh)	160	−0.2520	0.81
		170	−0.3502	0.97
		180	−0.3446	0.90
	Atmospheric (predried)	160	−0.2219	0.93
		170	−0.3626	0.89
		180	−0.4945	0.67
Redness	Vacuum	108	0.1842	0.71
		118	0.3202	0.59
		128	0.0957	0.79
	Atmospheric (fresh)	160	0.1733	0.91
		170	0.1531	0.87
		180	0.2795	0.87
	Atmospheric (predried)	160	0.1319	0.88
		170	0.1997	0.84
		180	0.5698	0.83
Yellowness	Vacuum	108	−0.1744	0.67
		118	−0.5729	0.86
		128	−0.2837	0.95
	Atmospheric (fresh)	160	−0.3428	0.85
		170	−0.4725	0.72
		180	−0.2125	0.79
	Atmospheric (predried)	160	−0.6792	0.91
		170	−0.4841	0.97
		180	−0.5099	0.92