Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping
Two domain heating media and sample flipping during processing were considered when developing an agent-based model to explain coupled heat and mass transfer phenomena during deep fat frying of doughnuts. The model was validated by comparing the moisture content, oil content and temperature profiles...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124000777 |