DEEP-FAT FRYING OF PLANTAIN (MUSA-PARADISIACA L) .2. EXPERIMENTAL-STUDY OF SOLID LIQUID PHASE CONTACTING SYSTEMS/

A study on the effects of different phase contacting systems involving a divided solid phase (plantain slices) and a liquid phase (palm oil) was carried out for the deep-fat batch frying process to make plantai n (Musa paradisiaca L.) chips. Three different phase contacting system s for processing chips in frying oil (semi-helicoidal stirring, forced immersion in a frying basket, and floating) were compared according t o the following response parameters: moisture loss and oil uptake in t he fried product, oil temperature decrease during frying, and energy c onsumption (total or relative to kg evaporated moisture). The results revealed that stirring helped homogenize the frying oil temperature, i mproved transfer rates and reduced sticking between banana slices. (C) 1996 Academic Press Limited