*autor a quien debe ser dirigida la correspondencia
ResumenEn el presente trabajo se analizó la transferencia de calor y materia durante el freído de trozos de ñame en aceite de soya a 140, 160, 180°C. Los coeficientes de transferencia de calor y materia fueron determinados a partir de las gráficas de las relaciones adimensionales de temperatura y concentración de humedad versus tiempo. Los coeficientes de transferencia de calor y materia se incrementaron al aumentar la temperatura del aceite. Para la variedad de ñame llamada Pico de Botella, la pérdida de humedad durante el freído por inmersión a distintos tiempos disminuyó con el aumento de la temperatura del aceite. Se encontraron valores del coeficiente de difusión de humedad de 1.95, 2.59 y 3.24 x 10 -9 m 2 /s, para las tres temperaturas de freído estudiadas.
Palabras clave: transferencia de calor y materia, coeficiente de difusión, freído por inmersión, ñame
Heat and Mass Transfer during the Frying of Slices of Yam (Dioscórea alata)
AbstractHeat and mass transfer during frying slices of yam in soybean oil at 140, 160, 180 °C were studied. Heat and mass transfer coefficients were determined from the relation between dimensionless temperature and moisture concentration and time, respectively. The heat and mass transfer coefficients increased as the temperature of the oil increased. For the variety of yam known as Pico de Botella, moisture loss during deep fat frying at different times decreased with increasing temperature of the oil. Values of diffusion coefficient of moisture were 1.95, 2.59 and 3.24 x 10 -9 m 2 /s, for the frying temperatures considered in the study.
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