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Measurement of physico-thermal properties of gulabjamun during sub-baric frying

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Gulabjamun is traditional dairy product of the Indian subcontinent. The physico-thermal properties of Gulabjamun during sub-baric frying were analyzed at varying temperatures. The Gulabjamun balls were fried at three temperatures 110,115 and 120°C for 300s.The average sphericity values of Gulabjamun were derived from the dimensions measured along the three major axes as 0.969 0.002 to 0.989 0.002. The expansion ratio values varied from 1.338 0.10 to1.410 0.06 after 300s of frying. The Apparent density values decreased with increase in the frying temperatures. | Measurement of physico-thermal properties of gulabjamun during sub-baric frying

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