A modified predictive model for colour changes in French fries during frying
During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the...
| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
IOP Publishing
2021
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/32885/1/J%202021%20nabihah%20french%20fries.pdf |
| _version_ | 1825814118512197632 |
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| author | Siti Nabihah, Othman Norazaliza, Mohd Jamil |
| author_facet | Siti Nabihah, Othman Norazaliza, Mohd Jamil |
| author_sort | Siti Nabihah, Othman |
| collection | UMP |
| description | During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the french fries. In this study, we developed a modified mathematical model for colour changes of French fries during frying. The colour changes were formulated using a first-order ordinary differential equation that was solved using the 4th order Runge-Kutta method in the MATLAB software. The formulation for rate constant was modified using the Arrhenius equation and the sum squared error (SSE) of the proposed model was compared with the SSE of existing models. The colour was evaluated based on two parameters which are oil temperature (150°C, 170°C, 190°C) during frying and sample thickness (5 mm,10 mm, 15 mm) of french fries. The results showed that incorporating the factor of moisture into the model provides a better prediction of lightness and yellowness of french fries during frying. Overall, we conclude that moisture plays a significant role in the colour changing of french fries. |
| first_indexed | 2024-03-06T12:54:06Z |
| format | Conference or Workshop Item |
| id | UMPir32885 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:54:06Z |
| publishDate | 2021 |
| publisher | IOP Publishing |
| record_format | dspace |
| spelling | UMPir328852022-02-04T03:49:48Z http://umpir.ump.edu.my/id/eprint/32885/ A modified predictive model for colour changes in French fries during frying Siti Nabihah, Othman Norazaliza, Mohd Jamil QA Mathematics During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the french fries. In this study, we developed a modified mathematical model for colour changes of French fries during frying. The colour changes were formulated using a first-order ordinary differential equation that was solved using the 4th order Runge-Kutta method in the MATLAB software. The formulation for rate constant was modified using the Arrhenius equation and the sum squared error (SSE) of the proposed model was compared with the SSE of existing models. The colour was evaluated based on two parameters which are oil temperature (150°C, 170°C, 190°C) during frying and sample thickness (5 mm,10 mm, 15 mm) of french fries. The results showed that incorporating the factor of moisture into the model provides a better prediction of lightness and yellowness of french fries during frying. Overall, we conclude that moisture plays a significant role in the colour changing of french fries. IOP Publishing 2021 Conference or Workshop Item PeerReviewed pdf en cc_by http://umpir.ump.edu.my/id/eprint/32885/1/J%202021%20nabihah%20french%20fries.pdf Siti Nabihah, Othman and Norazaliza, Mohd Jamil (2021) A modified predictive model for colour changes in French fries during frying. In: Journal of Physics: Conference Series; Simposium Kebangsaan Sains Matematik ke-28 (SKSM28) , 28 - 29 July 2021 , Kuantan, Pahang. pp. 1-11., 1988 (1). ISSN 1742-6596 (Published) https://doi.org/10.1088/1742-6596/1988/1/012030 https://doi.org/10.1088/1742-6596/1988/1/012030 |
| spellingShingle | QA Mathematics Siti Nabihah, Othman Norazaliza, Mohd Jamil A modified predictive model for colour changes in French fries during frying |
| title | A modified predictive model for colour changes in French
fries during frying |
| title_full | A modified predictive model for colour changes in French
fries during frying |
| title_fullStr | A modified predictive model for colour changes in French
fries during frying |
| title_full_unstemmed | A modified predictive model for colour changes in French
fries during frying |
| title_short | A modified predictive model for colour changes in French
fries during frying |
| title_sort | modified predictive model for colour changes in french fries during frying |
| topic | QA Mathematics |
| url | http://umpir.ump.edu.my/id/eprint/32885/1/J%202021%20nabihah%20french%20fries.pdf |
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