An improved, easily implementable, porous media based model for deep-fat frying - Part II: Results, validation and sensitivity analysis

作者：Halder A; Dhall A; Datta A K^*

来源：Food and Bioproducts Processing, 2007, 85(C3): 220-230.

DOI：10.1205/fbp07034

• non-equilibrium
• potato
• crust formation
• oil pickup
• acrylamide

The multiphase porous media model, developed in the companion paper, has been applied to frying of a restructured potato slice to obtain temperature, pressure, moisture, oil content, acrylamide content and evaporation rate profiles, providing valuable insight into the frying process. The model is validated by comparing temperature, moisture content and crust thickness profiles from literature experimental results. A novel non-equilibrium formulation, different from the existing food literature, is able to describe well the evaporation process. Post-frying cooling is included through appropriate changes in boundary conditions. It is seen that the oil pickup mostly takes place during post-frying cooling and is due to capillary suction created by the negative pressures from condensation of water-vapour. Acrylamide is formed primarily in the crust region where temperature exceeds 100 degrees C. Sensitivity analyses of the process to surface mass transfer coefficient, evaporation rate constant and oil diffusivity show that they all have significant effects on the process. Development of this mechanistic model that is also more easily implementable than previous models should make computer-aided design and optimization of frying processes closer to reality.

• 出版日期2007-9