Research Article
Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
Table 3
Activation energies for different frying experiments.
| | Quality attribute | Frying treatment | Activation energy (kJ/mol) |
| | Texture (hardness) | Vacuum | 53.30 | | Atmospheric (fresh) | 1220.57 | | Atmospheric (predried) | 37.47 |
| | Lightness | Vacuum | 737.52 | | Atmospheric (fresh) | 218.65 | | Atmospheric (predried) | 372.17 |
| | Redness | Vacuum | 587.72 | | Atmospheric (fresh) | 557.30 | | Atmospheric (predried) | 1720.70 |
| | Yellowness | Vacuum | 584.06 | | Atmospheric (fresh) | 446.34 | | Atmospheric (predried) | 341.60 |
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