On the capacity of a crust–core model to describe potato deep-fat frying

Lioumbas, John S.; Kostoglou, Margaritis; Karapantsios, Thodoris D.

doi:10.1016/j.foodres.2011.12.012

Cited by 15 publications

(6 citation statements)

References 24 publications

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“…The concept of a finite evaporation zone instead of a sharp evaporation boundary is not new but has attracted considerable attention lately regarding modeling efforts of frying (Farid 2001; Datta 2007a,b; Farid and Kizilel 2009; Lioumbas and others 2012a). These modeling efforts do not take into account the different heat and mass transfer rates among the different sides of the food.…”

Section: Resultsmentioning

confidence: 99%

“… T oil : Temperature profiles of bulk oil, which are made slightly nonisothermal in order to simulate conditions usually encountered at catering applications (Lioumbas and others 2012a) ( that is, kg potatoes to oil volume ratio approximately 1/35 Kg potatoes /L oil ). T s : Temperature profiles from a thermocouple placed at the potato–oil interface. T s profiles do not correspond to the actual temperature of the potato surface as the thermocouple is partially affected by the bulk oil temperature.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying

Lioumbas¹,

Karapantsios²

2012

Journal of Food Science

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Understanding the role of surface orientation on the crust evolution and the propagation of the evaporation front inside the food is of particular value to: • Deterministic modeling efforts of the coupled heat and mass transfer phenomena during deep-fat frying, and • food industry; the present data suggest that crispier food is produced and less energy is consumed when the food is placed at a nonhorizontal position inside the fryer.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying

Lioumbas¹,

Karapantsios²

2012

Journal of Food Science

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“…This model showed that the oil absorption during frying was linear in short time, but for long periods of time, it showed time-independent behavior. In general, sonication played an important role in acquired results (Lalam et al, 2013;Lioumbas et al, 2012).…”

Section: Modeling Of Oil Absorption Kineticsmentioning

confidence: 99%

Investigation of oil uptake modeling and moisture content in fried nuggets using different maize starches

Sani

Mortazavi

Sheikholeslami

et al. 2018

NFS

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Purpose In the past decades, the desire to use natural source foods has increased because of environmental compatibility, safety and appropriate costs. Sonication is used in food industry owing to its short duration of process and saving energy. The purpose of this study is to investigate the effect of various maize starches in the batter on the oil absorption and quality assessment (moisture content) of chicken nuggets by using five mathematical models. Design/methodology/approach To determine the effects of different maize starches on oil absorption parameters, 5 per cent starches native, sonicated starch were substituted in batter instead of wheat flour. Suspensions contained native starch were treated with sonication (70 kHz, 5 min) using an ultrasound probe set. Samples were fried in a fryer at 150, 170 and 190°C for 1, 3and 5 min, respectively. Models were compared with R2 and Arrhenius equation for estimating model prediction sufficiency. Findings Obtained results represented that between different formulated samples, maize starch with high temperature had main significant effect (p < 0.05) on moisture content of nuggets. During frying, the amount of oil loses significantly (p < 0.05) depended on temperature and time and sonication treatment. Originality/value Incorporation of sonication with maize starch at higher temperature on quality assessment has not been found.

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“…However, a quantitative characterization of surface water evaporation and boiling with respect to experimental moisture loss profiles is missing. Recently, Karapantsios and co-workers Lioumbas, Kostoglou, & Karapantsios, 2012) provided experimental evidence and theoretical analysis showing the important role of surface water evaporation and boiling on the initial coupling between heat and mass transfer phenomena during deep-fat frying of potato sticks.…”

Section: Introductionmentioning

confidence: 99%

Surface water evaporation and energy components analysis during potato deep fat frying

Lioumbas

Kostoglou

Karapantsios

2012

Food Research International

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On the capacity of a crust–core model to describe potato deep-fat frying

Cited by 15 publications

References 24 publications

Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying

Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying

Investigation of oil uptake modeling and moisture content in fried nuggets using different maize starches

Surface water evaporation and energy components analysis during potato deep fat frying

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