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C)
Thermal Destruction of microorganisms, enzymes,
reduction of water activity(increased shelf life)
Good taste (flavor),rapid preparation, effective cooking
Food Industry-French Fries ,potato chips, tortilla chips,
cassava chips etc.
Coupled heat and mass transfer along with various
physical and chemical changes in oil and food product.
Understanding of moisture diffusion kinetics
important.
0
Literature Review
Heat and Mass Transfer during Deep Fat frying
Initial Heating: Convection from the
Hydrolysis
Oxidation
Oxidized monomers
Oxidized dimers &
polymers
Volatile compounds
(aldehydes, ketones,
hydrocarbons)
Sterol oxides
High
temperature
Polymerization
Matlab Simulation
Assumptions:
Continued
Governing Equations:
(Boundary conditions at
x=L)
Results
Effect of thickness
for
Model Validation
Initial moisture
content:0.82
Potato slice thickness:1cm
Frying oil Temperature: 170
0
C
Initial Temperature of
potato slice:
20 0C
Density of potato(s): 1100
kg/m3
Latent heat( ): 2257 kJ/kg
Thermal conductivity:0.43
Comparison between simulated and experimental
data for moisture content with frying time
w/m k
Specific
Farinu etheat(C
al.,(2006)p ): 3.27kJ/kg
Continued.
CFD Simulation
Figure13:Geometry of computational
domain
Number of quadrilateral grid cells:267500
Time step size: 10-5 to 10-7
Capillary thicknes:0.5 mm
Capillary walls at constant temperature: 180 0C
Initial temperature: 27 0C
Volume of fluid multiphase simulation method
Governing Equations
Volume fraction equations:
;
;
;
Temperature contours
t=1.6
ms
t=3.5
ms
t=25.6
t=38
ms
t=6.5
ms
Pressure Contours
t=1.6
ms
t=6.5
ms
t=3.5
ms
t=25.6
t=38
t=0
t=1 ms
t=2.5 ms
t=6.5
t=7.5
t=4.5
ms
ms
msof vapour phase
Contours
at different time intervals
Temperature contours
t=1 ms
t=2.5
ms
t=4.5m
s
t=6.5
ms
Contours
of temperature at different time intervals
t=7.5
ms
Pressure contours
t=1 ms
t=2.5m
s
t=6.5m
s of pressure at different time intervals
Contours
t=4.5
ms
t=7.5m
Conclusion
Increasing oil temperature, reducing initial moisture
References:
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