The procedure to obtain color kinetics parameters by the dynamic method was as follows: for a given moisture
content, and for each frying temperature, the time to reach that moisture and the corresponding surface temperature
Ts were obtained. Thus, at a given moisture content and their respective Ts and reaction time, it is possible to determine the rate of color change and its specific reaction rate, k, from data of color crust vs time. For a given moisture content, at each frying temperature, different values for Ts and k are obtained, making it possible to draw an Arrhenius plot (Ln k vs 1=Ts) to determine the activation energy Ea and the frequency factor k0.