| Summary: | Simultaneous process heat and mass (moisture and oil) transfer that occur during frying process can be made mathematical model using basic principal heat and mass transfer. Heat transfer within material was predicted by Fourier's law, while mass transfer within material was formulated with Fick's law. The objective of this study was to develop mathematical model of heat, moisture and oil transfer that occur simultaneously on the starchy food during frying. Solution of the model with numerical analysis used implicit finite difference method of Crank-Nicolson. Simulation output consisted of temperature, moisture and oil profiles.
Slabs of dried dough corn powder were fried in the fresh coconut oil for different time at 180°C. Temperature of material was recorded with datalogger during frying process, and some of sampel were taken from deep fryer at certain time to be determined the moisture and oil content. The model was verified by comparison of the predicted temperature, moisture and oil profiles with experimental data. A good agreement between the predicted and experimental data was obtained.
Key words : Frying process, mathematical model, heat and mass transfer
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