Determination of the cooking time in the frying and baking processes of three foods of massiue con sumption in Colombia

Abstract

In this work a procedure for cooking by deep fat frying and baking of potato (Solanum toberosum), green and mature plantain (Musa paradisiaca L) and cassava (Manihot esculenta) was optimized by evaluating the variables that influence cooking in both processes. The following cooking indicators were utilized: internal temperature of the food, softening curve, size and form of the food. The thermophysical properties of foods and the fluids (oil and air) were determined by using data from tables and the application of predictive mathematical models. With these results the basic concepts of heat transference were applied in order to calculate the theoretical time of preparation of foods. The theoretical calculations were comparable with the experimental results, with values between 5 to 50 minutes for deep fat frying and between 20 to 60 minutes for baking, intervals dependent of the thermophysical properties, size and form of foods. The mass transference obtained in both processes corresponds to the loss of water by evaporation and also to the incorporation of fat to the food in deep fat frying. Color, flavor and crunchy texture are the outstanding physical and sensorial characteristics of prepared foods that make them tempting. In cassava and green plantain, the extreme dehydration and the thermal damage of the starch in the frying surface with the fluid caused excessive hardening of the food, which is an inconvenient condition for consumption