Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period

Frying technology is one of the oldest of food preparing that it used in household and industrial scale, widely. Due to the increasing tendency of consumers to use low-fat products, efforts to reduce oil uptake in fried products has been done. Eggplant absorbs high amount of oil during frying because of high amount moisture and porous texture. In this study effect of different frying times (90, 120, 150 and 180 seconds) and cooking times (1, 4, 7 and 10 minutes) on mass transfer kinetic (oil and moisture)eggplant samples during deep fat drying and cooling period was investigated. Results of analysis variance (ANOVA) showed that independent variables on oil and moisture content was significant (p