| Abstrakt: |
A recent study conducted at Aristotle University of Thessaloniki in Greece has explored ways to optimize the frying process of natural porous materials, such as potatoes, by enhancing heat and mass transfer phenomena. The study utilized a novel planetary fryer that employs simultaneous rotation around two vertical axes at different speeds to create horizontal acceleration values. The research aimed to achieve a more energy-efficient frying process, reduced cooking times, and a healthier product by lowering frying temperatures and decreasing the formation of harmful compounds. The findings have implications for food processing, potentially enhancing productivity while limiting operational costs. [Extracted from the article] |
