Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

Ahromrit, Araya; Nema, Prabhat K.

doi:10.1007/s13197-010-0100-7

Cited by 27 publications

(17 citation statements)

References 19 publications

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“…At 135C, thermal and moisture diffusions were almost equal, but moisture diffusion superseded thermal diffusion at 145C. The Les obtained for pantoa are comparable with the value of 2.35 reported by Dincer () for potato and 1.7, 2.6 and 3.3 reported by Ahromrit and Nema () for taro, sweet potato and pumpkin, respectively.…”

Section: Resultssupporting

confidence: 86%

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

Neethu

Franklin

Pushpadass

et al. 2014

Journal of Food Processing and Preservation

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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in frying temperature from 125C to 145C, it could be concluded that thermal diffusion was prominent at 125C, which was superseded by moisture diffusion at 145C.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.

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Section: Resultssupporting

confidence: 86%

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

Neethu

Franklin

Pushpadass

et al. 2014

Journal of Food Processing and Preservation

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“…On the contrary, it is hypothesized that the hindrance to heat transfer arose from the large pores that formed inside the product due to loss of moisture, which slowed down conduction of heat inside the product. Similar results were reported for potatoes (Dincer 1996) and pumpkin, sweet potatoes and taro (Ahromrit and Nema 2010).…”

Section: Relationship Between Thermal and Moisture Diffusivitiessupporting

confidence: 89%

Modeling the Heat and Mass Transfer during Frying of Gulab Jamun

Franklin

Pushpadass

Menon

et al. 2013

Journal of Food Processing and Preservation

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Mathematical models were developed for the heat and mass transfer phenomena during deep‐fat frying of gulab jamun, a dairy dessert popular throughout the Indian subcontinent. Size, shape, core temperature, moisture and fat contents of the product were monitored at regular intervals during 8 min of frying. The heat transfer was described using both lumped capacity model and transient heat conduction equation. As the calculated Biot number for lumped capacity model was greater than 0.1, the convective heat transfer coefficient was determined using the transient heat conduction equation as 122.34, 116.12 and 94.10 W/(m2 K) at 135, 145 and 155C, respectively. The moisture transport was described using a partial differentiation equation analogous to the transient heat conduction. The moisture transfer coefficient, ranging from 10.41 × 10−6 to 14.35 × 10−6m/s, increased linearly with frying temperature. The Lewis number declined from 0.96 to 0.54 with increasing temperature, indicating that at higher frying temperatures moisture diffusivity gained predominance over thermal diffusivity. Fat uptake of the product followed fractional conversion first‐order kinetic model. Practical Applications Gulab jamun, a popular dairy sweet of the Indian subcontinent, is processed by deep‐fat frying of milk solids–starch dough balls, followed by soaking them in sugar syrup. Its manufacture is currently dominated by small‐scale unorganized enterprises, leading to non‐optimized process conditions and widely varying product quality. The present study aims at describing the heat, moisture and fat transfer during the deep‐fat frying process of this product using mathematical models. The effects of process parameters, such as temperature and time, on thermal and mass transfer properties and diffusivities were evaluated. Such mathematical models provide information to food processing professionals that help in predicting and optimizing the frying process parameters of gulab jamun in order to achieve maximum energy efficiency and desired product quality.

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“…These obtained values are into the range reported by Troncoso and Pedreschi (2009) [17] for water diffusion in the potato issue during vacuum frying (8.57 × 10 -9 and 1.21 × 10 -8 m 2 s -1 for a temperature range between 120 °C and 140 °C). However, study data were lower to be obtained by Ahromrit y Nema (2010) [18], which found a diffusivity coefficient of 4.97 × 10 −7 m 2 s -1 in atmospheric frying of cylindrical Malanga Slices at frying temperature of 180 °C.…”

Section: A Moisture Contentcontrasting

confidence: 70%

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

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Abstract-The objective of this research was to study the mass transfer during vacuum frying of Malanga slices (Colocasiaesculenta).Anexperimental design under 3 × 3factorial structure including two factors and four central points was employed. The factors were: Frying time (X 1 ) at 60, 80 and 300 s and Frying temperature(X 2 ) at 110, 130 and 150 °C for a total of 13 experimental units. The optimization process was made using the response surface methodology (RSM) and a second-order regression model was fitted. Finally, the moisture content and oil content was determined to be evaluated in a sensory analysis under a five-point hedonic scale. Malanga slices reached to loss 88.5 % moisture and to increase the oil absorption to 37.02% as the temperature and frying time increased. It can be due to during this process the matrix structure is modified and water flows with high ease of heating media, leaving empty spaces where the oil enters.Keyword-Diffusion coefficient, moisture, oil, sensory analysis I. INTRODUCTION Malanga (Colocasiaesculenta), also known as Taro, is a herbaceous plant of the family of Araceae, an edible root that represents an important source of calories in the regions of the world (4.2 to 4.4) Kcal g -1 dry matter and is favorably compared with other similar products such cassava (1.3 to 1.5) Kcalg -1 dry matter, eating in tropical areas of the world. Besides, it is starch-rich (21.1 to 26.2) % wet basis and has high contents of potassium and magnesium (2251 to 4143) mg*100 g -1 dry and (118 to 219) mg 100g -1 dry matter, respectively.Because of the small sizes of its starch granules, Malanga is highly digestible, used in food preparation. In fact, it has been estimated there is a 30 % of losses during storage of this tuber, and this fraction could resolve hunger problems [1]. To minimize the losses of this tuber, it must be applied a food processing operation to carry from perishable to non-perishable foods. This food matrix has not received attention to improve its potential, which allows its widespread use; most existing studies on Malanga have focused on the characterization of the physicochemical, thermal and microstructural properties of flours, starches and pastes [2].In Colombia is getting started to expand the Malanga consumption, but it is not presented a great demand still by consumers compared with other similar products. However, in other countries, it makes part of the daily diet of people due that is a good source of nutrients and minerals [3]. Like other starchy foods such as potatoes, cassava, plantains, yams; a viable and easy way to increase the Malanga consumption is through of development of fried products. Deep-fat frying is the most old and used to make delicious and crispy foods [4]. This unit operation consists in the immersion of food materials in heated edible oils above the boiling point of the water, producing the quality attributes desired such as color, taste, texture and mouthfeel. Nevertheless, this process is incompatible with recent trends of consumption (e.g ...

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Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

Cited by 27 publications

References 19 publications

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

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

Modeling the Heat and Mass Transfer during Frying of Gulab Jamun

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

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