Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

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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Bibliographic Details
Main Authors: Gohar Gholamibozanjani, Sze Ying Leong, Indrawati Oey, Phil Bremer, Patrick Silcock, Mohammed Farid
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
potato
frying
PEF
variable space network method
enthalpy method
approximate quasi-steady-state analysis
Online Access:https://www.mdpi.com/2304-8158/10/8/1679

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