{"title":"Effect of Oil Type on Momentum, Heat, and Mass Transfer During Deep-Fat Frying of Potato Strips: Numerical and Experimental Study","authors":"Abdurrahman Ghaderi, Jalal Dehghannya, Babak Ghanbarzadeh","doi":"10.1007/s11540-024-09768-3","DOIUrl":null,"url":null,"abstract":"<p>The type of oil used during deep-fat frying can play a unique role in the transfer phenomena due to their different physicochemical properties. The effects of three types of oil, including canola, sunflower, and soybean oils, on the momentum, heat, and mass transfer during frying of potato strips were evaluated. The results showed that the oil type did not have a significant effect on moisture loss and oil uptake. However, the velocity distribution patterns of the three oils were not the same. The average simulated velocity for soybean oil was higher than those of the other two, attributable to its higher density. The results showed that the surface temperature of potatoes was affected by oil type. Overall, the developed numerical simulation could help in a better comprehension of the deep-fat frying of potato strips with the ultimate aim of producing low-fat quality products.</p>","PeriodicalId":20378,"journal":{"name":"Potato Research","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Potato Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11540-024-09768-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0
Abstract
The type of oil used during deep-fat frying can play a unique role in the transfer phenomena due to their different physicochemical properties. The effects of three types of oil, including canola, sunflower, and soybean oils, on the momentum, heat, and mass transfer during frying of potato strips were evaluated. The results showed that the oil type did not have a significant effect on moisture loss and oil uptake. However, the velocity distribution patterns of the three oils were not the same. The average simulated velocity for soybean oil was higher than those of the other two, attributable to its higher density. The results showed that the surface temperature of potatoes was affected by oil type. Overall, the developed numerical simulation could help in a better comprehension of the deep-fat frying of potato strips with the ultimate aim of producing low-fat quality products.
期刊介绍:
Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as:
Molecular sciences;
Breeding;
Physiology;
Pathology;
Nematology;
Virology;
Agronomy;
Engineering and Utilization.