Effect of Oil Type on Momentum, Heat, and Mass Transfer During Deep-Fat Frying of Potato Strips: Numerical and Experimental Study

IF 2.3 3区 农林科学 Q1 AGRONOMY Potato Research Pub Date : 2024-08-05 DOI:10.1007/s11540-024-09768-3
Abdurrahman Ghaderi, Jalal Dehghannya, Babak Ghanbarzadeh
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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.

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油类对油炸土豆条过程中动量、热量和质量传递的影响:数值和实验研究
油炸过程中使用的油因其不同的物理化学特性而对传质现象起着独特的作用。研究评估了三种油(包括菜籽油、葵花籽油和大豆油)在油炸马铃薯条时对动量、热量和质量传递的影响。结果表明,油的种类对水分损失和油的吸收没有显著影响。不过,三种油的速度分布模式并不相同。大豆油的平均模拟速度高于其他两种油,这是因为其密度较高。结果表明,马铃薯的表面温度受到油类的影响。总之,所开发的数值模拟有助于更好地理解马铃薯条的油炸过程,最终达到生产低脂优质产品的目的。
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来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
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.
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