International Journal of Engineering and Technology

The objective of this research was to study the mass transfer during vacuum frying of Malanga slices (Colocasiaesculenta).Anexperimental design under factorial structure 3 × 3 including two factors and four central points was employed. The factors were: Frying time (X1) at 60, 80 and 300 s and Frying temperature(X2) at 110, 130 and 150 °C for a total of 13 experimental units. The optimization process was made using the response surface methodology (RSM) and a second-order regression model was fitted. Finally, the moisture content and oil content was determined to be evaluated in a sensory analysis under a five-point hedonic scale. Malanga slices reached to loss 88.5 % moisture and to increase the oil absorption in 37.02% as the temperature and frying time increased. It can be due to during this process the matrix structure is modified and water flows with high ease to heating media, leaving empty spaces where the oil enters.