Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field
| Autor: | Sze Ying Leong, Phil Bremer, Gohar Gholamibozanjani, Patrick Silcock, Mohammed Farid, Indrawati Oey |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
enthalpy method Health (social science) Materials science Enthalpy Thermodynamics Plant Science TP1-1185 01 natural sciences Health Professions (miscellaneous) Microbiology Article explicit finite difference 0404 agricultural biotechnology Thermal conductivity 010608 biotechnology Mass transfer Electric field approximate quasi-steady-state analysis Water content Chemical technology 04 agricultural and veterinary sciences Thermal conduction PEF 040401 food science Boiling point Heat transfer potato frying variable space network method Food Science |
| Zdroj: | Foods, Vol 10, Iss 1679, p 1679 (2021) Foods Volume 10 Issue 8 |
| ISSN: | 2304-8158 |
| Popis: | Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined by the boiling temperature of water in a potato disc during frying. Two separate regions of the potato disc namely fried (crust) and unfried (core), were considered as heat transfer domains. A variable boiling temperature of the water in potato discs was required as an input parameter for the model as the water is evaporated during frying, resulting in an increase in the soluble solid concentration of the potato sample. Pulsed electric field (PEF) pretreatment prior to frying had no significant effect on the measured moisture content, thermal conductivity or frying time compared to potatoes that did not receive a PEF pretreatment. However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. The proposed heat and moisture transfer model based on unsteady state heat conduction successfully predicted the experimental measurements, especially when the equation was solved using the enthalpy method. |
| Databáze: | OpenAIRE |
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