Introduction

Immersion of food products in hot oil(150 0C to 200

C)
Thermal Destruction of microorganisms, enzymes,
reduction of water activity(increased shelf life)
Good taste (flavor),rapid preparation, effective cooking
Food Industry-French Fries ,potato chips, tortilla chips,
cassava chips etc.
Coupled heat and mass transfer along with various
physical and chemical changes in oil and food product.
Understanding of moisture diffusion kinetics
important.
0

Literature Review
Heat and Mass Transfer during Deep Fat frying
Initial Heating: Convection from the

surrounding hot oil to the surface of food sample

and thereafter conduction from the surface
towards the centre.
Surface Boiling: Moisture loss from the surface
by evaporation resulting in crust formation.
Falling rate: Continued thickening of the crust
region resulting in decrease in heat transfer and
thus decrease in moisture loss.
Bubble End point: It is the final stage of frying
when moisture loss ceases.

Changes during Frying

Physical Changes:
Loss of moisture, development of dark color,
firm(crispy)texture and fried flavor
Chemical Changes:
Causative agent Change effect
New compounds
Moisture

Hydrolysis

Free fatty acids

Diaclyglycerol
Monoaclyglycerol

Air and Metals

Oxidation

Oxidized monomers
Oxidized dimers &
polymers
Volatile compounds
(aldehydes, ketones,
hydrocarbons)
Sterol oxides

High
temperature

Polymerization

Dimers and non-polar

polymers
Cyclic monomers

Matlab Simulation

Figure1:Schematic of 1D modeling of deep fat frying

Assumptions:

Continuum or homogeneous structure

Slab of infinite length
Uniform initial temperature and moisture
distribution
No oil absorption during frying
Moisture content of oil during frying is zero
No change in geometry(shrinkage) of food
product during frying
Physical properties such as thermal diffusivity,
thermal conductivity, and density of food
product remain constant during the process.

Continued
Governing Equations:

(Energy and Moisture

Diffusion)
(Boundary conditions at
x=0)

(Boundary conditions at
x=L)

Results

Moisture content at different

location with time

Moisture content along thickness

at
different time intervals

Effect of initial moisture content

Moisture content with time for Centre temperature with time

for different initial moisture
different initial moisture
content

Effect of thickness

Figure 6:Moisture content with time

for different thickness of potato slice

Figure 7:Centre Temperature with

time for different thickness of potato
slice

Effect of oil Temperature

Centre Temperature with time

for different oil temperatures

Moisture content with time

different oil temperatures

for

Effect of thickness on frying time

Initial moisture content:
0.6
Final moisture
content:0.38

Variation in frying time with increasing

thickness

Model Validation
Initial moisture
content:0.82
Potato slice thickness:1cm
Frying oil Temperature: 170
0
C
Initial Temperature of
potato slice:
20 0C
Density of potato(s): 1100
kg/m3
Latent heat( ): 2257 kJ/kg
Thermal conductivity:0.43
Comparison between simulated and experimental
data for moisture content with frying time
w/m k
Specific
Farinu etheat(C
al.,(2006)p ): 3.27kJ/kg

Continued.

Comparison between simulated and experimental data for

surface temperature and centre temperature with frying time

CFD Simulation

Figure13:Geometry of computational
domain
Number of quadrilateral grid cells:267500
Time step size: 10-5 to 10-7
Capillary thicknes:0.5 mm
Capillary walls at constant temperature: 180 0C
Initial temperature: 27 0C
Volume of fluid multiphase simulation method

Governing Equations
Volume fraction equations:
;

;
;

Mass and Momentum conservation Equations:

Energy and Source Terms:

Vapour phase contours

Temperature contours

t=1.6
ms

t=3.5
ms

t=25.6

t=38
ms

t=6.5
ms

Pressure Contours

t=1.6
ms

t=6.5
ms

t=3.5
ms

t=25.6

t=38

Vapour phase contours

t=0

t=1 ms

t=2.5 ms

t=6.5
t=7.5
t=4.5
ms
ms
msof vapour phase
Contours
at different time intervals

Temperature contours

t=1 ms

t=2.5
ms

t=4.5m
s

t=6.5
ms
Contours
of temperature at different time intervals

t=7.5
ms

Pressure contours

t=1 ms

t=2.5m
s

t=6.5m
s of pressure at different time intervals
Contours

t=4.5
ms

t=7.5m

Conclusion
Increasing oil temperature, reducing initial moisture

content, and reducing thickness can increase the centre

temperature and moisture loss.
Frying time increases with increase in thickness of
potato slice for a desired reduction in moisture content.
At surface, moisture loss occurs by evaporation but in
the core region diffusion of moisture occurs through
capillary.
As phase change from liquid to vapor happens inside
capillary, pressure build up and it diffuses out due to the
pressure force.
Temperature in the neighboring region of the capillary
also increases as vapor diffuses out.

References:
1.

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journal of food technology. 2014.

2.

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3.

Alvis A, Vlez C, Rada-Mendoza M, Villamiel M, Villada HS. Heat transfer coefficient during deep-fat frying, Food
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4.

Baumann B, Escher F. Mass and heat transfer during deep-fat frying of potato slicesI. Rate of drying and oil uptake, LWT-Food
Science and Technology. 1995;28395-28403.

5.

Chen Y, Moreira RG. Modelling of a batch deep-fat frying process for tortilla chips, Food and Bioproducts
Processing.1997;75:181-90.

6.

Costa RM, Oliveira FA, Delaney O, Gekas V. Analysis of the heat transfer coefficient during potato frying ,Journal of Food
Engineering.1999;39:293-299.

7.

Farid M, Kizilel R. A new approach to the analysis of heat and mass transfer in drying and frying of food products, Chemical
Engineering and Processing: Process Intensification. 2009;48:217-23.

8.

Farinu A, Baik OD. Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature,
Food Research International.2007; 40:989-994.

9.

Farinu A, Baik OD.Convective mass transfer coefficients in finite element simulations of deep fat frying of sweetpotato, Journal
of food engineering. 2008;89:187-194.

10.

Farkas BE, Singh RP, Rumsey TR. Modeling heat and mass transfer in immersion frying I, model development, Journal of food
Engineering.1996; 29:211-226..

11.

Hubbard LJ, Farkas BE. A method for determining the convective heat transfer coefficient during immersion frying, Journal of
Food Process Engineering.1999;22:201-214.

12.

Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D. Color changes during deep fat frying, Journal of Food
Engineering.2001;48:219-25.

13.

Krokida MK, Oreopoulou V, Maroulis ZB. Water loss and oil uptake as a function of frying time, Journal of Food
Engineering.2000 Apr 30;44:39-46.

14.

Yldz A, Palazolu TK, Erdodu F. Determination of heat and mass transfer parameters during frying of potato slices, Journal of
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Thank
You