The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying

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Azadgar A.; ASEFI N.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 371-382

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Title

The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying

Author(s)

Azadgar A. | ASEFI N. | Issue Writer Certificate

Keywords

BlanchingQ2

Deep fryingQ1

Oil absorptionQ1

UltrasoundQ1

Abstract

In the present study, a convective heat transfer coefficient (h) changes during deep fat frying was investigated. So, by keeping the oil temperature constant as a heat transfer medium, temperature changes in a potato strip (cube-shaped), in the center and left-right sides of the strip during frying by a three-channel thermocouple was measured. Processing temperature of oil was 150, 160 and 170° C. The strip temperature was recorded by a data logger at ten-second intervals. Due to no significant changes in the temperature of different selected locations in potato strip, the center temperature was selected and recorded as an effective temperature. Also, heat transfer parameter included convective coefficient (h) was calculated in the range of 128_515 W/m2. K. Result showed that (h) is high in high levels temperature because of increasing rate of moisture exiting and turbulence in the oil. Also, with increasing oil temperature, decreasing of oil content and decreasing in moisture content of slices were observed. The mass transfer parameters including the effective moisture diffusivity (Deff) and the oil diffusivity (Doil) were calculated in the range of 9. 12×10-9 _1. 31×10-8 m2/s and 1. 26×10-5_1. 52×10-5 m2/s, respectively. By using the calculated coefficients, heat and mass transfer modeling, was done by mathematical equations and the relevant equations were solved by the method of separation variables. Simulation was also done with COMSOL Multiphysics version 5. 3a and the resulted profiles were also presented.

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APA: Copy

Azadgar, A., & ASEFI, N.. (2021). The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 371-382. SID. https://sid.ir/paper/397541/en

Vancouver: Copy

Azadgar A., ASEFI N.. The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):371-382. Available from: https://sid.ir/paper/397541/en

IEEE: Copy

A. Azadgar, and N. ASEFI, “The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 371–382, 2021, [Online]. Available: https://sid.ir/paper/397541/en

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