Exploring Thermal Dynamics of Gulabjamun Balls under Hypobaric Conditions

The physico-thermal characteristics of Gulabjamun, a traditional dairy product from the Indian subcontinent, were analyzed during hypobaric frying at different temperatures. The study involved frying Gulabjamun balls at 110°C, 115°C, and 120°C for 300 seconds. The sphericity of Gulabjamun was measured by assessing its dimensions along three major axes, resulting in values ranging from 0.969 ± 0.002 to 0.989 ± 0.002. After 300 seconds of frying, the expansion ratio of Gulabjamun ranged from 1.338 ± 0.10 to 1.410 ± 0.06. The apparent density of Gulabjamun decreased as the frying temperature increased. The thermal conductivity of Gulabjamun decreased with longer frying time and higher frying temperature. The thermal diffusivity initially increased up to 150 seconds and then decreased. The volumetric specific heat decreased with higher frying temperature. These findings enrich our comprehension of the intricate physical and thermal processes occurring during the low-pressure frying of Gulabjamun, providing significant implications for both research endeavors and practical applications in the industry.