Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

Mir-Bel, Jorge; Oria, Rosa; Salvador, María Luisa Esteban

doi:10.1016/j.jfoodeng.2012.06.009

Cited by 42 publications

(37 citation statements)

References 35 publications

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“…The simultaneous transfer of heat and mass during immersion frying promotes a series of chemical changes such as water loss, crust formation, starch gelatinization, aromatization and colour change through Maillard reactions, hydrolysis or oxidation, oil absorption and oil polymerization [10].On the other hand, oil absorption is one of the most important parameters of the quality of fried foods, which is incompatible with recent trends towards healthier foods and low-fat products [11]. Based on the above mechanisms, several strategies have been developed to reduce oil absorption.…”

mentioning

confidence: 99%

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Correa¹,

Gallo-García²,

González-Morelo³

2017

IJET

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Abstract-The objective of this research was to determinate the moisture and oil thermal diffusivity coefficients in the breadfruit vacuum frying in control, blanched and coated samples. Mass transfer coefficients were determined from the graphs of dimensional temperature and moisture content ratios vs. time, and the specific oil absorption rate was calculated using a first-order kinetic model.It was observed that the diffusion coefficient increased with increasing temperatures for all treatments.For coated samples, the specific oil absorption rate increased with temperature. In this study, it was reported that the treatment that reported the greatest diffusion E a was pectin-coated.

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confidence: 99%

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Correa¹,

Gallo-García²,

González-Morelo³

2017

IJET

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“…Por ejemplo, la mayoría de los trabajos publicados han encontrado que h aumenta con la temperatura, mientras que otros han llegado a la conclusión de que disminuye. Esta situación podría estar relacionada con los diferentes patrones de burbujeo de vapor desarrollados durante cada proceso de fritura (Mir-Bel et al, 2012;Alvis et al, 2009). …”

Section: Tiempo De Freído (S) Información Tecnológica Vol 24 Nº 6 -2013unclassified

“…Esto debido a los pequeños poros formados en la costra de los tubérculos durante la fritura por ser ricos en almidón. Por su parte, otras matrices alimenticias como la tilapia, por ser ricas en proteína presentan poros más grande en su costra durante el freído, que ocasionan menos resistencia al vapor de agua, generando un mayor burbujeo durante el proceso de fritura (Bravo, 2008), y en ocasiones la alta velocidad de pérdida de agua genera movimientos vigorosos de las burbujas en la interfase sólido/líquido, causando un efecto de barrera, de tal manera que la superficie sólida es prácticamente inaccesible para el aceite, a partir de lo cual, el flujo de calor disminuye, y por ende el coeficiente de transferencia de calor (Mir-Bel et al, 2012;Costa y Olivera, 1999).…”

Section: Tiempo De Freído (S) Información Tecnológica Vol 24 Nº 6 -2013unclassified

“…A nivel mundial, las tilapias son el tercer grupo de peces de mayor importancia, después de la carpa y el salmón, y su cultivo también es una de las actividades de mayor crecimiento (FAO, 2010). Freír por inmersión, puede ser definido como el proceso de cocción de alimentos por inmersión en un aceite o grasa comestible que está a una temperatura superior al punto de ebullición del agua, por lo general 150 a 200 °C (Lalam et al, 2013;Tirado et al, 2012;Mir-Bel et al, 2012). En esencia, es un proceso de deshidratación rápida (Wu et al, 2013b), en el que contribuyen factores como la temperatura, tiempo de calentamiento, tipo de aceite y el tamaño y naturaleza del producto (Mir-Bel et al, 2012).…”

Section: Introductionunclassified

“…El conocimiento exacto del coeficiente de transferencia de calor durante la fritura es importante en el modelado y cálculo de procesos y equipos, y debe ser cuidadosamente evaluado cuando se quiere preservar la calidad del alimento frito (Mir-Bel et al, 2012). Este valor define en gran medida el tamaño del equipo y establece los contactos entre fases y tiempos de procesamiento (Alvis et al, 2009).…”

Section: Introductionunclassified

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Coeficientes Convectivos de Transferencia de Calor durante el Freído de Láminas de Tilapia (Oreochromis niloticus)

2013

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ResumenSe determinaron los coeficientes convectivos de transferencia de calor durante el freído por inmersión de láminas de tilapia Oreochromis niloticus en aceite de palma a diferentes temperaturas. Se cortaron filetes de tilapia en forma de placa y sumergieron en aceite a 130, 150, y 170 °C en una freidora eléctrica de acero inoxidable de seis litros. Las propiedades termofísicas se midieron en función de la temperatura y composición del alimento, usando el programa computacional DEPROTER. Los coeficientes convectivos fueron determinados a partir de gráficas de relaciones adimensionales tiempo -vs-temperatura, y estos disminuyeron al aumentar la temperatura del aceite, presentando valores de 46.76, 34.61 y 32.66 W/m 2 K a 130, 150 y 170 °C respectivamente. Se observa que a mayor temperatura del medio de fritura, mayor es la tasa de pérdida de agua desde el producto, y menor su energía interna, y por tanto menor es el coeficiente convectivo de transferencia de calor. Palabras clave: coeficiente convectivo, transferencia de calor, freído por inmersión, tilapia, propiedades termofísicas Determination of Convective Coefficients of Heat Transfer During Frying of Sheet Tilapia (Oreochromis niloticus) AbstractThe convective heat transfer coefficients during deep-fat frying of Oreochromis niloticus fillets in palm oil at different temperatures were determined. Tilapia fillets were plate-shaped cut and dipped in oil at 130, 150, and 170 °C in an electric fryer six liter stainless steel. Thermophysical properties were measured as a function of temperature and composition of the food, using the computer program DEPROTER. The convective coefficients were determined from plots of time -vs-dimensionless temperature relationships, and these decreased with increasing oil temperature, with values of 46.76, 34.61 and 32.66 W/m 2 K at 130, 150 and 170 °C respectively. It was observed that the higher is the temperature of the frying medium, the greater is the rate of water loss from the product, and lower is the internal energy, and therefore lower is the convective heat transfer coefficient.

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A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying

Cao¹,

Wu²,

Zhang³

et al. 2020

J Americ Oil Chem Soc

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Chicken nuggets were air‐fried and deep‐fried for various times at the same temperature. The moisture content, oil content, color, texture, volatile compounds, and lipids degradation of the chicken nuggets were investigated. The evolution rate of the moisture content, oil content, color, and texture were much higher during deep frying than during air frying. Air frying required more time to produce similar quality attributes as those of deep‐fried chicken nuggets. On average, the oil content of the air‐fried chicken nuggets was 25% lower than that of the deep‐fried chicken nuggets. Of the 74 volatile compounds identified in the fried chicken nuggets, aldehydes, hydrocarbons, and heterocycles were the main flavor contributors. The total amount of volatile compounds and aldehydes detected in the air‐fried chicken nuggets was much lower than that in the deep‐fried samples, but the number of heterocycles produced by the Maillard reaction was higher during air frying. Sensory evaluation revealed that the air‐fried chicken nuggets had lower oiliness and crispness, and 9 min was the optimal frying time to obtain air‐fried chicken nuggets with similar sensory attributes (color, odor, juiciness, and overall acceptance) as those of the best deep‐fried chicken nuggets. Air frying was a healthier frying method for the production of fried chicken nuggets, which could reduce oxidative degradation of lipids in chicken nuggets.

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Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

Cited by 42 publications

References 35 publications

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Coeficientes Convectivos de Transferencia de Calor durante el Freído de Láminas de Tilapia (Oreochromis niloticus)

A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying

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