Cultivars Ous (%dry basis) Kou(min-1) Kml(min-1) GJ #2010 13.19±1.05 1.01±0.15 0.11±0.02 WT 10.63±1.01 1.90±0.14 0.22±0.02 GJ 11.40±0.95 1.58±0.40 0.11±0.01 GR 5.98±0.65 2.61±0.45 0.12±0.01 B 11.92±1.12 1.60±0.16 0.12±0.01 Ous= Saturated oil uptake; Kou = Oil uptake rate constant; Kml = Moisture rate constant; GJ #2010= ‘Georgia Jet clone #2010’; WT=’White Travis’; GJ=’Georgia Jet’; GR= ‘Ginseng Red’; B=’Beauregard’

Table 2: Parameters of first-order kinetic model of oil uptake and moisture loss for different cultivars of sweet potato fried products.