MODELING OF POTATO FRYING PROCESS FOR DETERMINATION OF MASS TRANSFER PARAMETERS

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MOHAMMADPOUR KARIZAKI V.; HAMED MOUSAVIAN M.T.

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Journal: Iranian Food Science and Technology Research Journal Year:2012 | Volume:8 | Issue:2 Page(s): 200-208

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Title

MODELING OF POTATO FRYING PROCESS FOR DETERMINATION OF MASS TRANSFER PARAMETERS

Author(s)

MOHAMMADPOUR KARIZAKI V. | HAMED MOUSAVIAN M.T. | Issue Writer Certificate

Keywords

FRYINGQ2

MASS TRANSFER PARAMETERSQ3

POTATOQ2

Abstract

FRYING is an important unit operation used widely both in domestic and industrial cooking. Reduced pressure (vacuum), microwave, deep fat and pan FRYING are the most important methods of food FRYING. Final product has good organoleptic quality (colour, texture, and flavour). The accuracy of the knowledge of MASS TRANSFER PARAMETERS (effective diffusivity coefficient, dimensionless Biot number and mass transfer coefficient) in the case of FRYING is essential and important for designing, modeling and process optimization. This study is undertaken to develop a more realistic approach for determining MASS TRANSFER PARAMETERS during FRYING of POTATO slices for cylindrical coordinates. These parameters were evaluated from the plots of dimensionless concentration ratios against time in sunflower liquid oil at 150, 170 and 190oC. Effective diffusivity coefficient, dimensionless Biot number and mass transfer coefficient ranged between 8.93x 10-9 to 18.63´10-9 m2/s, 7.34 to 9.35 and 1.67´10-5 to 2.74´10-1 m/s, respectively. Effective diffusivity coefficient and mass transfer coefficient were found to increase with an increase in FRYING temperature, whereas Biot number decreased. An Arrhenius type of relationship was found between the FRYING temperature and effective diffusivity coefficient.

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APA: Copy

MOHAMMADPOUR KARIZAKI, V., & HAMED MOUSAVIAN, M.T.. (2012). MODELING OF POTATO FRYING PROCESS FOR DETERMINATION OF MASS TRANSFER PARAMETERS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 8(2), 200-208. SID. https://sid.ir/paper/143557/en

Vancouver: Copy

MOHAMMADPOUR KARIZAKI V., HAMED MOUSAVIAN M.T.. MODELING OF POTATO FRYING PROCESS FOR DETERMINATION OF MASS TRANSFER PARAMETERS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2012;8(2):200-208. Available from: https://sid.ir/paper/143557/en

IEEE: Copy

V. MOHAMMADPOUR KARIZAKI, and M.T. HAMED MOUSAVIAN, “MODELING OF POTATO FRYING PROCESS FOR DETERMINATION OF MASS TRANSFER PARAMETERS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 8, no. 2, pp. 200–208, 2012, [Online]. Available: https://sid.ir/paper/143557/en

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