Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field
Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1679 |
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| author | Gohar Gholamibozanjani Sze Ying Leong Indrawati Oey Phil Bremer Patrick Silcock Mohammed Farid |
| author_facet | Gohar Gholamibozanjani Sze Ying Leong Indrawati Oey Phil Bremer Patrick Silcock Mohammed Farid |
| author_sort | Gohar Gholamibozanjani |
| collection | DOAJ |
| description | Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined by the boiling temperature of water in a potato disc during frying. Two separate regions of the potato disc namely fried (crust) and unfried (core), were considered as heat transfer domains. A variable boiling temperature of the water in potato discs was required as an input parameter for the model as the water is evaporated during frying, resulting in an increase in the soluble solid concentration of the potato sample. Pulsed electric field (PEF) pretreatment prior to frying had no significant effect on the measured moisture content, thermal conductivity or frying time compared to potatoes that did not receive a PEF pretreatment. However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. The proposed heat and moisture transfer model based on unsteady state heat conduction successfully predicted the experimental measurements, especially when the equation was solved using the enthalpy method. |
| first_indexed | 2024-03-10T08:49:30Z |
| format | Article |
| id | doaj.art-29e773fa3e0240d6aac7ce4fa5e9b508 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:30Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-29e773fa3e0240d6aac7ce4fa5e9b5082023-11-22T07:37:12ZengMDPI AGFoods2304-81582021-07-01108167910.3390/foods10081679Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric FieldGohar Gholamibozanjani0Sze Ying Leong1Indrawati Oey2Phil Bremer3Patrick Silcock4Mohammed Farid5Department of Chemical and Materials Engineering, The University of Auckland, Auckland 1023, New ZealandDepartment of Food Science, University of Otago, Dunedin 9016, New ZealandDepartment of Food Science, University of Otago, Dunedin 9016, New ZealandDepartment of Food Science, University of Otago, Dunedin 9016, New ZealandDepartment of Food Science, University of Otago, Dunedin 9016, New ZealandDepartment of Chemical and Materials Engineering, The University of Auckland, Auckland 1023, New ZealandBased on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined by the boiling temperature of water in a potato disc during frying. Two separate regions of the potato disc namely fried (crust) and unfried (core), were considered as heat transfer domains. A variable boiling temperature of the water in potato discs was required as an input parameter for the model as the water is evaporated during frying, resulting in an increase in the soluble solid concentration of the potato sample. Pulsed electric field (PEF) pretreatment prior to frying had no significant effect on the measured moisture content, thermal conductivity or frying time compared to potatoes that did not receive a PEF pretreatment. However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. The proposed heat and moisture transfer model based on unsteady state heat conduction successfully predicted the experimental measurements, especially when the equation was solved using the enthalpy method.https://www.mdpi.com/2304-8158/10/8/1679potatofryingPEFvariable space network methodenthalpy methodapproximate quasi-steady-state analysis |
| spellingShingle | Gohar Gholamibozanjani Sze Ying Leong Indrawati Oey Phil Bremer Patrick Silcock Mohammed Farid Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field Foods potato frying PEF variable space network method enthalpy method approximate quasi-steady-state analysis |
| title | Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field |
| title_full | Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field |
| title_fullStr | Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field |
| title_full_unstemmed | Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field |
| title_short | Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field |
| title_sort | heat and mass transfer modeling to predict temperature distribution during potato frying after pre treatment with pulsed electric field |
| topic | potato frying PEF variable space network method enthalpy method approximate quasi-steady-state analysis |
| url | https://www.mdpi.com/2304-8158/10/8/1679 |
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