An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying

Halder, Amit; Dhall, Ashish; Datta, Ashim K.

doi:10.1205/fbp07034

Cited by 76 publications

(85 citation statements)

References 14 publications

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“…This term plays a crucial role in coupling water and gas (or vapor) phase mass balance equations in unsaturated theories because

^{w} \hat{e}^{g} = -^{g} \hat{e}^{w}

. ξ (s −1 ) is a parameter that signifies the rate constant of evaporation (Halder and others ). Its unit is the reciprocal of time and represents the time scale in which evaporation takes place.…”

Section: Simulations—transport Phenomena In Chicken Nuggets During Frmentioning

confidence: 99%

“…Multiscale modeling has not been used in the past studies on frying of breaded products or in products with an initial fat content. Mathematical models based on Whitaker ()’s volume averaging approach have been used in the past, to explain the physics of the frying process (Halder and others , a). Ngadi and Wang () developed mathematical model to simulate heat and mass transfer in breaded chicken nuggets during deep‐fat frying.…”

Section: Introductionmentioning

confidence: 99%

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Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Bansal

Takhar

Alvarado

et al. 2015

Journal of Food Science

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Hybrid mixture theory (HMT) based 2-scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat core with wheat-based coating. The coupled heat and fluid transfer equations were solved using the finite element method. Numerical simulations resulted in data on spatial and temporal profiles for moisture, rate of evaporation, temperature, oil, pore pressure, pressure in various phases, and coefficient of elasticity. Results showed that most of the oil stayed in the outer 1.5 mm of the coating region. Temperature values greater than 100 °C were observed in the coating after 30 s of frying. Negative gage-pore pressure (p(w) < p(g)) magnitudes were observed in simulations, which is in agreement with experimental observations of Sandhu and others. It is hypothesized that high water-phase capillary pressure (p(c) > p(g)) in the hydrophilic matrix causes p(w) < p(g), which further results in negative pore pressure. The coefficient of elasticity was the highest at the surface (2.5 × 10(5) Pa) for coating and the interface of coating and core (6 × 10(5) Pa). Kinetics equation for color change obtained from experiments was coupled with the HMT based model to predict the color (L, a, and b) as a function of frying time.

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“…This term plays a crucial role in coupling water and gas (or vapor) phase mass balance equations in unsaturated theories because

^{w} \hat{e}^{g} = -^{g} \hat{e}^{w}

Section: Simulations—transport Phenomena In Chicken Nuggets During Frmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Bansal

Takhar

Alvarado

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The equilibrium vapor pressure ( P v,eq ,Pa ) at a particular moisture content and temperature was described by the moisture isotherm [11],

ln \frac{P_{v, italiceq}}{P_{sat} false(T false)} = - 0.0267 M^{- 1.65} + 0.01 e^{1.287 M} M^{1.5} ln false[P_{sat} false(T false) false]

where, P sat (Pa) was the saturated vapor pressure of pure water, and M was the moisture content on dry basis. The phase change of water (vaporization) was described using non-equilibrium evaporation method [12]:

normalİ = normalτ \frac{P_{normalv, eq} - P_{v}}{normalR normalT} false(normalk normalg / normals \cdot m^{3} false)

where P v was the vapor density (kg/m 3 ), τ was a parameter signifying the rate constant of vaporization, which was of the order of one for hygroscopic material estimated in previous literature [12]. …”

Section: Methodsmentioning

confidence: 99%

“…Several of these parameters in the model were adopted from previous studies focused on microwave heating in porous media [7], [8], [12]–[18]. …”

Section: Methodsmentioning

confidence: 99%

Modeling and Validation of Microwave Ablations With Internal Vaporization

Chiang

Birla

Bedoya

et al. 2015

IEEE Trans. Biomed. Eng.

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Numerical simulation is increasingly being utilized for computer-aided design of treatment devices, analysis of ablation growth, and clinical treatment planning. Simulation models to date have incorporated electromagnetic wave propagation and heat conduction, but not other relevant physics such as water vaporization and mass transfer. Such physical changes are particularly noteworthy during the intense heat generation associated with microwave heating. In this work, a numerical model was created that integrates microwave heating with water vapor generation and transport by using porous media assumptions in the tissue domain. The heating physics of the water vapor model was validated through temperature measurements taken at locations 5, 10 and 20 mm away from the heating zone of the microwave antenna in homogenized ex vivo bovine liver setup. Cross-sectional area of water vapor transport was validated through intra-procedural computed tomography (CT) during microwave ablations in homogenized ex vivo bovine liver. Iso-density contours from CT images were compared to vapor concentration contours from the numerical model at intermittent time points using the Jaccard Index. In general, there was an improving correlation in ablation size dimensions as the ablation procedure proceeded, with a Jaccard Index of 0.27, 0.49, 0.61, 0.67 and 0.69 at 1, 2, 3, 4, and 5 minutes. This study demonstrates the feasibility and validity of incorporating water vapor concentration into thermal ablation simulations and validating such models experimentally.

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“…A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and including phase change of water during evaporation, is needed to accurately describe the microwave heating process. A very few comprehensive multiphase porous media models have been developed to study various heating processes such as conventional cooking (Dhall and others ), frying (Halder and others 2007a, 2007b, ), and microwave puffing (Rakesh and Datta , ). These models coupled different types of heating sources with heat and mass transfer for different food processes.…”

Section: Introductionmentioning

confidence: 99%

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

Pitchai

Chen

Birla

et al. 2015

Journal of Food Science

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A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature-dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance.

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An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying

Cited by 76 publications

References 14 publications

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Modeling and Validation of Microwave Ablations With Internal Vaporization

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

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