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Deep-Fat Frying of Plantain (Musa Paradisiaca L.) .
Deep-Fat Frying of Plantain (Musa Paradisiaca L.) .
A. Totte, M. Reynes, A. L. Raoult-Wack: CIRAD, B.P. 5035, F-34032 Montpellier Cedex (France)
F. Giroux: ENSIA-SIARC, B.P. 5098, F-34033 Montpellier Cedex 1 (France)
A. Diaz: UNIVALLE, B.P. 25360, Cali (Colombie)
(Received June 14, 1995; accepted September 30, 1995)
A frying process to make plantain (Musa paradisiaca L.) chips in palm oil was investigated. The effects of the main control
parameters (initial temperature of oil in frying bath, processing time and stirring velocity) on the response variables (plantain
water loss and fat gain, relative variations in oil temperature, and energy consumption) were studied. Frying kinetics at the centre
point of the experimental design were established at 120, 240, 360 and 600 s. The Munsell colour scale was used to assess the
colour of chips for kinetics at the centre point. According to the experimental design validation results, an initial oil bath
temperature of 165 °C should be used to obtain plantain chips with a final water content of less than 5 g/100 g of fried product
and a fat gain of less than 16 g/100 g of fried product, with a processing time of 200 s, thus allowing minimal energy consumption/
kg evaporated water (En0).
489
lwt/vol. 29 (1996) Nos. 5 & 6
490
lwt/vol. 29 (1996) Nos. 5 & 6
tank. The plantain chip samples were then removed Table 1 Trial matrix with the real values used in the
experimental design (T=150°C, R=1/10 ad wa=5.2 rad/s)
from the oil bath, emptied into a basket and left to drip
for about 1 min at room temperature. Chips were Experiment Trial T oil Time wa
no. order (°C) (s) (rad s)
blotted with paper towels to remove excess surface fat,
cooled and weighed (final mass, mf). 13 1 150 600 5.2
The whole sample was blended, and the final water 9 2 170 430 3.6
7 3 170 770 6.9
content (WCf) was measured by oven-drying the 5 4 170 80 5.2
blended plantain at 102 °C to constant weight (21). All 6 5 130 1120 5.2
samples were weighed on analytical scales (Sartorius, 11 6 130 770 6.9
10–4 g accuracy). FCf was determined by hexane 10 7 150 950 3.6
extraction (22). 14 8 150 600 5.2
8 9 130 430 3.6
Water loss (WL), in g/100 g initial product, was 3 10 170 1120 5.2
determined from the water content (WC), at t = ti and 4 11 130 80 5.2
t = tf, and the initial and final masses, by the following 12 12 150 250 6.9
equation: 2 13 110 600 5.2
1 14 190 600 5.2
WL(t) = [WCi – WCf × (mf/mi)] × 100 Eqn [1] 15 15 150 600 5.2
491
lwt/vol. 29 (1996) Nos. 5 & 6
120 200
140 700
100
150
120 600
80
En (kJ)
100 500 60 100
80 400 40
50
20
60 300
0
40 200 0 30 60 90 120
Time (s)
492
lwt/vol. 29 (1996) Nos. 5 & 6
Y=A0+a1X1+a2X2+a3X3+a11X12+a22X22+a33X32+a12X1X2+a13X1X3+a23X2X3
where, X1=oil bath temperature; X2=frying time; X3=stirring velocity and
R2=adjusted determination coefficient.
***, **, * Significance level for P<0.001, P<0.01, P<0.05, respectively, and
(–) non significant coefficient.
mechanisms seem to be quite different on the edges of Figure 4 shows the response surface for WL = f (T,
the domain. time). Temperature had a substantial effect on WL at
short processing times in the 110–170 °C temperature
range. This effect was not as marked above ø 170 °C,
Significance of the effects on the response variables but we noted that the plantain chips were darker
Temperature and time had significant positive linear coloured. The isoresponse curves for WL = f (T, time)
effects on ∆T. The combined effects were significant. In are shown in Fig. 5. The objective is to keep the WCf
addition to the linear effect of temperature, there was a level lower than 5 g/100 g fried product, i.e. WL in the
significant negative quadratic effect. Temperature and
time also had significant positive linear effects on En.
The combined effects were only significant at a 10%
significance level. The positive linear effects were
counterbalanced by negative quadratic effects; they
were more significant for time than for temperature.
For En0, there was a significant positive linear effect of
time at the 1% significance level, whereas temperature
had no significant effect. There were also two negative
quadratic effects for temperature and time at the 5% 68
level.
There was a significant positive linear effect of time on 58
WL (g/100 g initial product)
493
lwt/vol. 29 (1996) Nos. 5 & 6
1200
48.8
1000
53.2
36
800
18
400
9 1200
1000
200
800
600
0 Time (s)
110 400
22
26
31
35
40
44
130 200
0
.4
.8
.2
.6
.4
150
170 0
110 130 150 170 190 190
Temperature (°C)
Temperature (°C)
Fig. 6 Response surface for WL = f (110–190 °C tem-
Fig. 5 Isoresponse surface for WL = f (110–190 °C peratures, 1–1200 s processing times, 3.1 to 7.3 rad/s stirring
temperatures, 1–1200 s processing times, 3.1 to 7.3 rad/s velocities)
stirring velocities)
494
lwt/vol. 29 (1996) Nos. 5 & 6
were pale yellow (2.5 Y 8/10) at short processing times, colour. Four validation points in the zone of interest
or they were slightly yellow or red (10 YR) with a were thus chosen; the conditions and results are given
greasy appearance at long processing times. Experi- in Table 4b. In trial No. 3, carried out at 165 °C for 200 s,
ment No. 12 in the experimental design (TFi = 150 °C, the WC was slightly lower, but FG was higher, as
t = 250 s and wa = 6.9 rad/s) produced the best compared to trial No. 1 which was conducted under the
plantain chips in terms of colour and nongreasiness. same operating conditions but at 170 °C. En0 was lower
Experiments carried out above 170 °C produced brown at 165 °C.
or red chips (7.5 YR 6/8) at 430 s (experiment No. 9), The predicted responses, calculated from the iso-
and brown or burnt chips at longer processing times; all response curves, are also presented in Table 4b. Note
of these chips were very greasy. that the plantain WCi was about 60 g/100 g pulp for the
experimental design results and 62 g/100 g pulp for the
validation results. For comparison of WL, we used the
Validation of the experimental design results percentage of evaporated water relative to WCi of the
The experimental design results were validated in the plantain slices (denoted ‘Evap’ in Tables 4a and b). The
zone of interest highlighted by the experimental design, evaporation levels were slightly higher than those
i.e. 200–325 s frying time, 150–170 °C processing predicted by the experimental design. Conversely, the
temperature and 5.2 rad/s stirring velocity — within FG levels were lower than the predicted values. The
this zone, plantain chips were produced with a WCf of
less than 5 g/100 g fried product and a suitable golden
1200
7912.6
1000
7090.2
(× 1000)
10 800
6267.8
Time (s)
8
600 5445.4
Eno (kJ/kg)
6 4623
400 3800.6
4
2978.2
1200 2155.8
2 1000
200
800 1333.4
600
0 Time (s)
110 400
0
130 200
150
170 0 110 130 150 170 190
190 Temperature (°C)
Temperature (°C)
Table 4a Values predicted by the experimental design 1/10 mass ratio and
5.2 rad/s stirring velocity
Evap WL FG En En0
Trial (%) (g/100 g) (g/100 g) (kJ) (kJ/kge)
No. 1:200 s 91.7 55 18 470 3895
170 °C
No. 2:325 s 96.2 57.7 21 575 5015
170 °C
No. 3:200 s 90 54 19 480 4200
165 °C
No. 4:300 s 93.3 56 23 550 5400
157 °C
495
lwt/vol. 29 (1996) Nos. 5 & 6
Table 4b The experimental design validation results 1/10 mass ratio and 5.2 rad/s stirring
velocity
Evap WL FG En En0 WCwb FCwb
Trial (%) (g/100 g) (g/100 g) (kJ) (kJ/kge) (g/100 g) (g/100 g)
No. 1:200 s 96 59.6 13.8 600 4325 4.6 26.1
170 °C
No. 2:325 s 97.5 60.5 18.1 671 5258 3 31.9
170 °C
No. 3:200 s 96.6 59.9 15.3 574 4235 4.2 28.2
165 °C
No. 4:300 s 97 60.2 18.1 648 4984 3.5 32.2
157 °C
Evap=percentage evaporated water relative to the initial water content; WL
(g/100 g)=water loss per 100 g initial material; FG (g/100 g)=fat gain per 100 g initial
material; En (kJ)= total energy consumption; En0 (kJ/kge)=energy consumption per kg
evaporated water; WCwb (g/100 g)=water content of fried chips in wet basis; FCwb
(g/100 g)=fat content of fried chips in wet basis
predicted En levels were lower than the real values (27,28). However, it would be difficult to design an all-
obtained for all validation points. purpose model that would be valid for these two
Comparison of the actual results with the isoresponse extreme zones. In fact, the differences could be
curves revealed that values in the zone around the explained by crust formation (29) that could occur
centre point were generally in agreement with the under some processing conditions. When a crust forms
actual experimental values obtained. In contrast, rapidly, at high temperatures for instance, mass and
under- or over-estimated values were obtained in heat transfer are slowed down.
border zones of the experimental design. Moreover, even with low standard deviations at the
centre point, the results have to be interpreted with
caution because the errors would certainly differ at
Discussion short processing times. The standard deviation of the
1/10 mass ratio kinetics was about 3% for WL after
The experimental results with the standardization and 120 s of processing; this result was also obtained for a
antioxidant pretreatments were reproducible, reliable 1/40 ratio after 30 s of processing. The experimental
and very homogeneous raw material was obtained. This validation also revealed positive standard deviations of
pretreatment kept the plantain slices from sticking about 5% for WL, particularly for trials with frying
together under suitable frying conditions, i.e. processing times shorter than at the centre point of the experi-
times, oil bath temperatures and stirring velocities. A mental design.
pilot fryer fitted with a mixing and heating system The experimental design used in this study, despite its
enabled homogeneous processing. limitations, highlighted important trends concerning
The experimental results showed that efficient homoge- the response variables (water loss, fat gain, temperature
neity could not be obtained with the heating power decreases and energy loss) when plotted against tem-
used (1.2 kW/L fat) at R = 1/10 mass ratio. In fact, perature, time and stirring velocity.
there was a decrease of about 20 °C in the oil bath Processing time and oil bath temperature had a
temperature at the beginning of the process, and substantial effect on WL, whereas only time influenced
recovery to the initial set temperature took about 60 s, FG. The decreased WL at high temperatures (above
which is not negligible as compared to the 240 s 170 °C), at long processing times, could be explained by
required to evaporate 95% of the water from the the rapid formation of a crust which consequently
product. hindered mass transfer.
The range of stirring velocities (3.1 to 7.3 rad/s) had At temperatures above 140 °C, there was a tem-
little effect on the oil bath temperature decrease when perature-dependent decrease in En0 at a given process-
the product was immersed in the fat. Stirring only had ing time. This indicated that processing could be
a significant effect at the 1% level for WL. conducted in this higher temperature zone without
A wide experimental domain was used for the experi- necessarily increasing energy consumption in the light
mental design since, to our knowledge, this is the first of the colour change in the plantain chips.
time a systematic study on the effects of process
variables on mass and heat transfer has been carried
out with plantain. The design seemed to be off-centred Nomenclature
with respect to WL, FG, En and product colour because
the processing time of 600 s was too high. ai Linear effect
The interesting processing range was between 120 and aii Quadratic effect
240 s, when mass and heat transfer differ markedly aij Between-factor effects
according to the length of the processing times used En Cumulative energy consumption (kJ)
496
lwt/vol. 29 (1996) Nos. 5 & 6
Eno Energy consumption/kg evaporated water (kJ/ 12 BADIA, I. A. Processing plantain chips in Honduras. La
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