Microscopic imaging of biphasic oil-air flow in French fries using synchrotron radiation

Autor: Frédéric Jamme, Régis Kesteloot, Anna Patsioura, Olivier Vitrac, Pamela Hume, Jean-Michaël Vauvre
Přispěvatelé: Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, McCain Alimentaire S.A.S., Regis Kesteloot Conseil, Synchrotron SOLEIL (SSOLEIL), Centre National de la Recherche Scientifique (CNRS), McCain Foods, DISCO beamline team of synchrotron SOLEIL (grant number: 20110137), Association Nationale de la Recherche et de la Technologie (ANRT)
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: AIChE Journal
AIChE Journal, Wiley, 2015, 61 (4), pp.1427-1446. ⟨10.1002/aic.14744⟩
ISSN: 0001-1541
1547-5905
DOI: 10.1002/aic.14744⟩
Popis: Spontaneous oil percolation in French fries was studied dynamically at cellular scale using deep-UV synchrotron radiation enabling to image simultaneously the fluorescence of cell walls and of dyed oil. Experimental results report 75 oil filling kinetics of potato parenchyma cells previously emptied and equilibrated with superheated steam in conditions mimicking immersion frying. Counter-current oil-air flow was found the dominant factor controlling the kinetic of oil penetration, whereas, trapped bubbles delay the passage of oil from the first to the second cell layer for additional several minutes. The frequency of occurrence of passages between layers was assessed much lower than the percolation threshold suggested by the hierarchical honeycomb arrangement of cells. A description relating microscopic oil-air flow and oil uptake is detailed in a companion paper. © 2015 American Institute of Chemical Engineers AIChE J, 61: 1427–1446, 2015
Databáze: OpenAIRE
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