Dynamics of Changes in Viscoelastic Properties of a Tofu During Frying

Figures & data

Figure 1. Volume average temperatures of tofu during frying at 147–172°C.

Figure 2. Experimental and calculated stress relaxation curves of fresh tofu.

Figure 3. Changes of elastic moduli, E₀, E₁, and E₂ of tofu during frying at 147–172°C.

Table 1 Summary of viscoelastic properties kinetics of tofu during frying

Parameters	Ea (J/mol)	k0	R^2	RMS ^a	d.f. ^b
E0	1.49 × 10^5	1.55 × 10^18	0.976	0.264	15
E1	1.31 × 10^5	5.02 × 10^15	0.984	0.297	15
E2	1.00 × 10^5	2.71 × 10^11	0.988	0.280	15
τ1	1.01 × 10^5	3.70 × 10^11	0.978	2.07	15
τ2	–	–	–	–	15
^aRMS = root mean square of deviation, Eq. 5.
^bd.f. = degree of freedom for error.
n = order of reaction, 0 for all parameters.

Figure 4. Changes of relaxation times, τ₁ and τ₂ of tofu during frying at 147–172°C.