Diffusion of Sugar in Khoa Jalebi as affected by Sugar Syrup Concentration and Temperature of Soaking
2012
Singariya, Manish | Pagote, C N
Khoa jalebi is one of the popular khoa based sweets in some parts of Maharashtra (India). It is made by frying the khoa based batter extruded from a cloth hole into hot hydrogenated vegetable oil and soaking the fried coils in sugar syrup. Diffusion of sugar in the jalebi coils during soaking was studied using three concentrations of sugar syrup (50, 60 and 70oBrix) and three temperatures (50o, 60o and 70oC). Samples soaked in sugar syrup for 45, 90, 135, 180, 225 and 270 sec were analysed for sugar content and diffusion coefficients computed using Crank equation. Sugar diffusion in khoa jalebi followed Fick's law which states that higher the concentration, the faster the diffusion rate. The D-values of sugar were 2.332 x 10-4, 2.999 x10-4 and 4.126 x 10-4 cm2/sec in 50, 60 and 70oBrix sugar syrup at 60oC. The temperature effect was maximum at 50oBrix. The temperature effect as evaluated by Arrhenius equation was marginally different between 60o and 70oBrix. The activation energies of sugar diffusion were 11.835, 6.652 and 6.047 J/mol oK in 50o, 60o and 70oBrix indicating that sugar diffusion required less energy at higher concentration of sugar syrup.
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Эту запись предоставил Indian Council of Agricultural Research
