Simulation of Heat Transfer in Deep Fat Frying of Foods: an Appropriate Method for Predicting the Temperature Distribution in a Potato Model

This study investigated the mathematical modeling of potato strips during deep fat frying. Initially, three different oil temperatures were selected for the frying process: 150, 160, and 170 degrees C. Then, a four-channel thermocouple was used to record temperature changes in the sample's surface, center, and bilateral position (left-right part). At 10-s intervals, a data logger recorded the strip temperature. The moisture content and oil absorption of samples were measured at specific time. By increasing the oil temperature, the oil and moisture content of the strips decreased. The surface and center temperatures of the strips were simultaneously modeled and the process's mass and heat transfer equations were presented. The parameters of heat transfer included convective coefficient (h), and mass transfer, including an effective moisture diffusivity (D-eff) and the oil diffusivity (D-Oil), was calculated in the range of 128-515 W/m(2).K, 9.1x10(-9)-1.3x10(-8) m(2)/s, and 1.26x10(-5)-1.52x10(-5) m(2)/s, respectively. Numerical methods were used to solve mathematical equations for oil and water transfer using Fick's law and for heat transfer using Fourier's law. The results were applied to COMSOL Multiphysics (5,3a), and the resulting profiles were presented. This simulation can assist in maintaining the sample's temperature. The method proposed can aid quality control and prevent the formation of harmful materials during the frying process, which poses a significant health risk at high temperatures.

Automated summary

This study investigated the mathematical modeling of potato strips during deep fat frying. By changing the oil temperature, the oil and moisture content as well as the temperature changes of the strips were studied. The mass and heat transfer equations were established and the parameters for heat and mass transfer were calculated. Numerical methods were applied to solve the mathematical equations and the results were used in simulations to assist in maintaining the sample's temperature.