EVALUATION OF MATHEMATICAL MODELS TO DESCRIBE THE EFFECT OF TEMPERATURE ON OIL UPTAKE DURING THE FRYING PROCESS

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Sabbaghi Hassan; ZIAIIFAR AMAN MOHAMMAD; SADEGHI MAHOONAK ALIREZA; KASHANINEJAD MAHDI; MIRZAEI HABIBULLAH

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Journal: Iranian Journal of Biosystems Engineering Year:2015 | Volume:46 | Issue:2 Page(s): 135-145

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Title

EVALUATION OF MATHEMATICAL MODELS TO DESCRIBE THE EFFECT OF TEMPERATURE ON OIL UPTAKE DURING THE FRYING PROCESS

Author(s)

Keywords

OIL UPTAKEQ1

FRYINGQ2

TEMPERATUREQ1

MODELQ2

MATLABQ2

Abstract

The rate of OIL UPTAKE during the process of FRYING of a product is one of the moin aspects of the final quality of the fried product. The purpose followed in the present study was to investigate the effect of FRYING TEMPERATURE on oil content of the final product and its perception as through empirical MODELs. Potato stripes in specified sizes, following their blanching were fried using a fryer equipped with thermos controller at 145, 160 and 175oC for durations of 60, 120, 180 and 240 seconds. For separation of various stages of the process, surface as well as core TEMPERATUREs of the product were recorded using thermocouples and data logger. Oil contents of the samples were extracted through Soxhlet method and the variations fitted using kinetic MODELs (Model 1 and MODEL 2) in MATLAB. MODELs were compared through R2, RMSE and also Arrhenius equation. The results revealed that the equilibrium oil content (Oeq) obtained from fitting of MODELs is in inverse relation with TEMPERATURE that confirms a reduction in OIL UPTAKE with increase in FRYING TEMPERATURE. Statistical analysis of the experimental data indicated that critical TEMPERATURE for reducing the OIL UPTAKE was 160oC. The time limit before an end to surface boiling was estimated as about 160-180 seconds.

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APA: Copy

Sabbaghi, Hassan, ZIAIIFAR, AMAN MOHAMMAD, SADEGHI MAHOONAK, ALIREZA, KASHANINEJAD, MAHDI, & MIRZAEI, HABIBULLAH. (2015). EVALUATION OF MATHEMATICAL MODELS TO DESCRIBE THE EFFECT OF TEMPERATURE ON OIL UPTAKE DURING THE FRYING PROCESS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 46(2), 135-145. SID. https://sid.ir/paper/144418/en

Vancouver: Copy

Sabbaghi Hassan, ZIAIIFAR AMAN MOHAMMAD, SADEGHI MAHOONAK ALIREZA, KASHANINEJAD MAHDI, MIRZAEI HABIBULLAH. EVALUATION OF MATHEMATICAL MODELS TO DESCRIBE THE EFFECT OF TEMPERATURE ON OIL UPTAKE DURING THE FRYING PROCESS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2015;46(2):135-145. Available from: https://sid.ir/paper/144418/en

IEEE: Copy

Hassan Sabbaghi, AMAN MOHAMMAD ZIAIIFAR, ALIREZA SADEGHI MAHOONAK, MAHDI KASHANINEJAD, and HABIBULLAH MIRZAEI, “EVALUATION OF MATHEMATICAL MODELS TO DESCRIBE THE EFFECT OF TEMPERATURE ON OIL UPTAKE DURING THE FRYING PROCESS,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 46, no. 2, pp. 135–145, 2015, [Online]. Available: https://sid.ir/paper/144418/en

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