Difusivitas Air Pada Tortilla Chips Selama Penggorengan Celup

Abstract

Deep-fat frying is an important process in tortilla chips production because it affects moisture content and product quality. This study aimed to determine the moisture content of tortilla chips during deep-fat frying, evaluate the relationship between frying temperature and the moisture loss rate using the Arrhenius model, and develop a mathematical model of moisture diffusivity based on Fick's Second Law of Diffusion. Tortilla chips were fried at temperatures of 160°C, 170°C, and 180°C for 60 seconds. Moisture content data were analyzed using a first-order kinetic model, while the effect of temperature on the moisture loss rate constant (K_w) was evaluated using the Arrhenius equation. The results showed that moisture content decreased with increasing frying time and temperature. The K_w values increased from 0.0714 s⁻¹ at 160°C to 0.0741 s⁻¹ at 170°C and 0.0828 s⁻¹ at 180°C. The Arrhenius relationship was expressed as ln K_w = −1448.1(1/T) + 0.6911, with an activation energy of 12.04 kJ/mol. The mathematical model of moisture diffusivity was Dw = 4.96 × 10⁻⁶ Kw, with diffusivity values ranging from 3.54 × 10⁻⁷ to 4.11 × 10⁻⁷ m²/s. These results indicate that increasing frying temperature accelerates moisture loss and enhances moisture diffusivity during the deep-fat frying of tortilla chips.