Analysis of Transient Heat and Mass Transfer during Deep-Fat Frying of Pantoa

Abstract

Pantoa is a traditional dairy product of the Indian subcontinent. Heat transfer in pantoa during deep-fat frying was evaluated using lumped thermal capacity model and one-dimensional transient heat conduction equation. Moisture and fat transfers were modeled using one-dimensional transient moisture diffusion equation and second order polynomial model, respectively. Lumped thermal capacity model was found to be unsuitable. As the frying temperature increased from 125C to 145C, the heat transfer coefficient obtained from one-dimensional transient heat conduction equation increased from 101.77 to 237.10 W/m 2 K, while the moisture transfer coefficient increased from 7.79 × 10 −6 to 9.05 × 10 −6 m/s. The effective moisture diffusivity varied from 5.55 × 10 −8 to 38.8 × 10 −8 m 2 /s for the temperature range studied. The moisture diffusivity was affected by frying temperature, and it was described by modified Arrhenius relationship. From the steady decline in Lewis number (2.18 to 0.35) with increase in frying temperature from 125C to 145C, it could be concluded that thermal diffusion was prominent at 125C, which was superseded by moisture diffusion at 145C. PRACTICAL APPLICATIONSPantoa is a traditional and popular dairy product of the Indian subcontinent. Deep-fat frying of pantoa involves simultaneous heat and mass transfer. In this study, the heat and mass transport during frying were analyzed and modeled. The effects of process temperature and time, on heat and mass transfer properties and diffusivities also were evaluated. The heat and mass transfer models will be useful to optimize the frying process and improve the quality of pantoa.

Measurement of Physico-Thermal Properties of Gulabjamun during Sub-Baric Frying

“…The results are also consistent with the findings of (Neethu et al, 2014). They reported that the 'k' values of Pantoa decreased from 0.23 to 1.99W/mK when fried in cooking oil at 125 to 145⁰ C at normal atmospheric pressure.…”

“…These results are consistent with frying of similar indigenous dairy products (Neethu et al, 2014) and may be attributed to the effect of crust formation and its effect on thermal diffusivity.…”

“…The rate of expansion of Gulabjamun increased with increase in frying temperature and is in accordance with the observations made during conventional frying of pantoa (Neethu et al, 2014).…”

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

“…So far, numerous research works relating to deep-fat frying modelling have been described in different fried foods [12][13][14]. A variety of mathematical models for mass transfer of deep-fat frying are proposed; for example, the first-order kinetic model and the second-order polynomial model for fat absorption [15,16].…”

Modeling the Kinetics of Physicochemical and Textural Qualities ofpantoa(Indian Dairy Dessert) During Deep-Fat Frying

“…The changes in porosity of pantoa , at different stages of frying, was measured by compressing the samples in a texture analyzer (model TA‐XT Plus, Stable Micro Systems, Godalming, UK) equipped with 50 kg load cell, which allowed near complete removal of voids (Neethu et al . ). Finely‐ground mass of pantoa was loaded into a cylinder of 50.34 mm diameter and 100 mm height, and it was compressed using P/50 platen.…”