This study evaluated moisture loss, oil gain and porosity when frying pieces of yam (). The parallelepiped-shaped samples, approximately 1 × 1 × 4 cm, were subjected to frying temperatures of 145, 165 and 185 °C for 50, 150, 300, 450, or 600 s. Fick's law was used to determine the diffusion coefficient from the experiment data for the varieties 153 traditional Espino and 125 Brazilian Espino. The moisture loss in 153 traditional Espino was greater than in 125 Brazilian Espino. The diffusion coefficient and the activation energy were determined for both varieties, which were higher in the 153 traditional Espino variety. The porosity was expressed as a percentage and was also higher in the 153 traditional Espino variety.

中文翻译：

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通过吸油和失水测定扩散系数，例如油炸过程中山药片（薯蓣）的孔隙率


这项研究评估了煎炸山药片时的水分损失、增油量和孔隙率 ()。平行六面体形状的样品大约为 1 × 1 × 4 cm，在 145、165 和 185 °C 的温度下煎炸 50、150、300、450 或 600 秒。使用菲克定律根据品种 153 传统 Espino 和 125 巴西 Espino 的实验数据确定扩散系数。 153 传统 Espino 的水分损失大于 125 巴西 Espino。确定了两个品种的扩散系数和活化能，其中 153 传统 Espino 品种的扩散系数和活化能较高。孔隙率以百分比表示，153 传统 Espino 品种的孔隙率也较高。