Modeling the Heat and Mass Transfer during Frying of <i>Gulab Jamun</i>

Franklin, Magdaline Eljeeva Emerald; Pushpadass, Heartwin A.; Menon, Rekha Ravindra; Rao, K. Jayaraj; Nath, B. Surendra

doi:10.1111/jfpp.12168

Cited by 18 publications

(18 citation statements)

References 20 publications

(48 reference statements)

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“…The authors also stated that the fat content was not directly related to frying temperature itself, but was rather closely associated with the final moisture content, which was, in turn, affected by temperature. The fat content of Gulabjamun obtained for both the frying processes inversely related to its moisture content which was in agreement to the trend reported by Franklin et al (2013).…”

Section: Oil Uptakesupporting

confidence: 91%

Comparative evaluation between atmospheric and sub-baric processing of Gulabjamun

Sharanabasava

R²,

S³

et al. 2019

IJDS

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Gulabjamun, a popular Indian dairy sweet, is characterised with a brown crust and a soft, slightly spongy core with a uniform granular texture and a pleasant cooked flavour. Sub-baric processing is a novel technology which uses low temperature, low pressure and minimal exposure to oxygen which ultimately improves the quality parameters of fried foods. An attempt was made to compare conventional and sub-baric processed Gulabjamun in terms of its sensory, physical, chemical and microbial attributes. The processing conditions for frying were 118°C/5min/80kPa vacuum and 140°C/8min (under atmospheric pressure) for sub-baric frying and conventional frying, respectively. The soaking conditions were 60°Brix at 30°C for 5min for sub-baric soaking and 63°Brix/60°C/4 h for conventional soaking. The sub-baric frying of Gulabjamun resulted in reduced oil and moisture content in the final product. Microbial enumeration also indicated a lower count in sub-baric fried product when compared to conventionally fried Gulabjamun. The colour of both samples was comparable while the textural properties were found to be better for sub-baric processed product. Sensory score for overall acceptability based on 9 point hedonic scale were 8.2 and 7.14 for sub-baric processed and conventional product, respectively. Apart from these advantages, sub-baric processing recorded significantly less processing time than the conventional method.

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Section: Oil Uptakesupporting

confidence: 91%

Comparative evaluation between atmospheric and sub-baric processing of Gulabjamun

Sharanabasava

R²,

S³

et al. 2019

IJDS

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“…), 90‐130 W/(m 2 K) for gulabjamun (Franklin et al . ). The heat transfer coefficient values for other food products are 208–331 W/(m 2 K) for chicken strips (Velez‐Ruiz et al .…”

Section: Resultsmentioning

confidence: 97%

Textural, Color Kinetics, and Heat and Mass Transfer Modeling During Deep Fat Frying of Chhena Jhili

Mondal

Dash

2016

Journal of Food Processing and Preservation

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Chhena jhili is a deep fat fried product prepared from the mixture of Chhena, refined wheat flour and sugar. The effect of frying temperature (120–140 normalC) and frying time (3–20 min) on texture and color were investigated. The kinetics of texture and color followed the zero order kinetics for hardness, firmness, and L value whereas the stiffness and color change followed a first order kinetics. Activation energy for both texture and color falls in the range of 35.11–82.04 and 32.59–38.46 kJ/mol, respectively. Mathematical model was developed for heat and mass transfer during deep fat frying of Chhena jhili. The fat uptake during the deep fat frying is explained by the first order kinetic model. The convective heat transfer coefficients determined by transient heat transfer equation is 69.80–103.18 W/m2K in the temperatures range of 125–145C. The moisture transfer coefficient was increased with increase in temperature and was ranged from to 2.848 × 10−5 to 7.543 × 10−5 m/s. Practical Applications This study focuses on basic information on fryer and oil selection for frying. Effect of frying temperatures and frying time on product quality was analyzed. It provides overview of fryer design on the basis of the type of product to be fried. Frying time is longer at lower temperatures and frying at lower temperatures results in lighter color, and increased oil absorption. High‐temperature frying leads to thinner crusts and less oil absorption.

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“…For comparison, the Biot number for gulab jamun was reported to range between 0.49 and 0.61 (Franklin et al . ). Since the calculated Biot numbers were greater than 0.1, it could be concluded that the lumped thermal capacity model was not suitable (Incropera and Dewitt ; Kumar ) for determination of the heat transfer coefficient of pantoa during DFF.…”

Section: Resultsmentioning

confidence: 97%

“…), gulabjamun (Franklin et al . ), etc. Similarly, studies on porosity changes in various products during frying exist (Krokida et al .…”

Section: Introductionmentioning

confidence: 99%

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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Modeling the Heat and Mass Transfer during Frying of Gulab Jamun

Cited by 18 publications

References 20 publications

Comparative evaluation between atmospheric and sub-baric processing of Gulabjamun

Comparative evaluation between atmospheric and sub-baric processing of Gulabjamun

Textural, Color Kinetics, and Heat and Mass Transfer Modeling During Deep Fat Frying of Chhena Jhili

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

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