. 2012 Sep 8;51(11):3061–3071. doi: 10.1007/s13197-012-0841-6

Table 2.

Kinetic rate constants for moisture loss, oil uptake, hunter redness value and equilibrium moisture and oil contents during deep fat frying of Gethi (Dioscorea kamoonensis kunth) at different frying temperatures

Parameter	Temperature (°C)
Parameter	120	140	160	180
Moisture loss rate constant k_x (min^-1)	0.166^a ± 0.002	0,338^b ± 0.001	0.476^c ± 0.001	0.889^d ± 0.001
Oil uptake rate constant k_y (min^-1)	0.139^a ± 0.006	0.219^b ± 0.014	0.315^c ± 0.033	0.430^d ± 0.021
Hunter a value rate constant k_b (min^-1)	0.205^a ± 0.004	0.319^b ± 0.001	0.684^c ± 0.003	1.070^d ± 0.004
Equilibrium moisture content (kg/kg db)	0.492^d ± 0.005	0.151^c ± 0.006	0.026^b ± 0.003	0.0020^a ± 0.0003
Equilibrium oil content (kg/kg db)	0.146^a ± 0.004	0.162^b ± 0.004	0.210^c ± 0.004	0.289^d ± 0.009

Mean ± SD (n = 3). The values showing different superscripts within a row are significantly different at p < 0.05