Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

Koerten, K.N. van; Somsen, Derk; Boom, R.M.; Schutyser, M.A.I.

doi:10.1016/j.jfoodeng.2016.11.007

Cited by 31 publications

(27 citation statements)

References 29 publications

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“…Acknowledging the temperature difference at different positions of a fried food, Southern et al [79] developed a moving boundary model using the Fourier's law and energy balance equation to describe heat transfer in both the core and crust regions and significantly improved the theoretical prediction of the experimental temperature-time values in different locations of potato crisps during frying. Moreover, van Koerten et al [80] built a crust-core moving boundary model based on a Nusselt correlation connecting heat transfer coefficient and water evaporation rate, which was demonstrated to be a simple but effective model for predicting water evaporation and temperature profile in potato cylinders of different diameters (8.5, 10.5 and 14 mm). To allow the models to be applied more widely for different conditions, Farid and Kizilel [42] developed a unified moving boundary model, by defining a parameter which could reflect the extent of mass diffusion relative to thermal diffusion, to predict the temperature and moisture distribution in a food material, which can be applied in any drying and frying processes.…”

Section: Frying Modelsmentioning

confidence: 99%

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Leong

Farid

et al. 2020

Foods

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Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed.

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Section: Frying Modelsmentioning

confidence: 99%

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Leong

Farid

et al. 2020

Foods

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“…Notably, the oil does not penetrate into the microstructure, but enters the voids during the breaking down of the cells when water is removed from the product, while most oil is absorbed after food is taken out from the deep fryer (Vitrac et al, 2000;Ziaiifar et al, 2008;Varela & Fiszman, 2011;Huang & Fu, 2014). Furthermore, the development of thicker crust from the rapid moisture evaporation during deep frying limits oil migration into the inner structure while increases oil uptake during the cooling period (Farkas et al, 1996;Cort es et al, 2014;Koerten et al, 2017).…”

Section: Mass Transfermentioning

confidence: 99%

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

Lumanlan

Fernando

Jayasena

2019

Int J of Food Sci Tech

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Summary Deep frying resulting in high‐fat content is extensively used in the food industries and domestic households, and becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food. Consumption of food high in fat is a health concern due to the increasing rate of obesity and cardiovascular diseases. Consumer awareness has led food industries to aim at fat reduction while maintaining the organoleptic properties of fried foods. This article reviews recent findings in reducing fat content emphasising on pretreatments. Modification of product surface was proven to lower fat content, reducing moisture content by 10% after predrying results in 54% fat reduction, while hydrocolloids coating in potato chips reduces fat content by 57% after deep frying. Although current technology, vacuum frying and air frying have a promising result in using less oil, but the initial cost is high.

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“…Scanning electron microscopy is an expedient method to explore the inner micro-structure of matrices in food such as rosemary leaves. 43 The structured matrices determined the texture profile of the food. 44 The images of deep-fried kamaboko produced from different methods are shown in Fig.…”

Section: Percentage Of Cross-linking In Deep-fried Kamaboko Produced mentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

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BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

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Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

Cited by 31 publications

References 29 publications

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

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