deep fat frying · introduction •deep fat frying is a process of cooking foods by immersing them...
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![Page 1: Deep Fat Frying · Introduction •Deep fat frying is a process of cooking foods by immersing them in an edible oil which is at a temperature above boiling point of water (typically](https://reader034.vdocuments.us/reader034/viewer/2022052014/602b03fdaa1ea341b43680b8/html5/thumbnails/1.jpg)
Deep Fat Frying
Dr. Sirichai Songsermpong
Department of Food Science and Technology
Kasetsart University
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Introduction• Deep fat frying is a process of cooking foods by
immersing them in an edible oil which is at a temperature above boiling point of water (typically 150-200◦C)
• It is often selected as a method of choice for creating unique flavours and texture in process foods
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Fig.1 Schematic cross-section of a piece of food during deep fat frying
(Right) Scanning Electron Microscope image of a cross-section of the
crust of a fried potato (Mellema, 2003)
Crust
Product/oil interface
(T<100°C)
Roughness
Steam bubblesOil
(T>150°C)
Porosity & capillary
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Introduction• Deep fat frying is a process that simultaneously heats
and mass transfer (Fig. 1)- “Heat Transfer” have 2 steps1.Heat is transferred from the hot oil to product surface
by convection2. And from the surface to the center of the food
by conduction
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Introduction
Mass transfer has 2 phenomena
water moves from the inside of the food to outside as vapor
The uptake of frying oil into the food
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Introduction
Fig. 2 Heat and mass transfer during food-frying (Dincer and Yildiz, 1995)
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Introduction• Why we need to know this transport phenomena ?
to control of the frying process
to obtain fried food of a greater quality
to consider the energy that want to use during the process of deep fat frying
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Heat transfer
• Alvis et al. (2009) report the 3 methods to measure of the heat transfer coefficient during deep fat frying process 1. Steady-state measurement of surface temperature
2. Transient measurement of temperature
3. Heat flux measurement of surface temperature
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Heat transfer
• based on the Newton’s law of cooling• requires constant conditions during the test and no mass
transfer• this method is used only for product similar to fresh
product and with high thermal conductivity
source : Alvis et al. (2009)
1. Steady-state measurement of surface temperature
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Heat transfer
• based on transient temperature measurements
• can be determined by using the lumped capacity method
• essentially assumes that the Biot number of food will be lower than 0.1
source : Alvis et al. (2009)
2. Transient measurement of temperature
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Heat transfer
• requires a sensor that can detect the heat flux at the surface (and change in temperature at the surface with time)
• this method would account for the mass transfer
source : Alvis et al. (2009)
3. Heat flux measurement of surface temperature
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Heat transfer
Seruga and Budzaki (2005)
• To determine the convective heat transfer coefficient with varies oil temperature on Krostula dough
• And study influence of oil temperature on surface temperature of Krostula dough
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Heat transfer
• The convective heat transfer coefficient was determined as Eqs.
(1))( 021
21
s
vap
TTA
H
tt
mmh
When ; m = mass of dough T0 = oil temperature
t = time of frying Ts = surface temperature
ΔHvap = Heat of vaporization of water (= 2257.104 kJ/kg)
A = surface area of dough (=0.000745 m2)
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Fig. 3 Typical curves of heat transfer coefficient („) and temperature profile of Krostula dough in it centre and frying oil. (a) 160 ̊ C ; (b) 170 ̊ C ; (c) 180 ̊ C ; (d) 190 ̊ C
110˚C 118˚C
120˚C140˚C
579.12583.88
597.05 657.91
160 ˚ C170 ˚C
180 ˚ C 190 ˚C
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Mass transfer
• Modeling to determine molecular diffusion in deep fat frying process has a difference levels of complexity to report such as
- Fick’s second law of diffusion
- First kinetic model
- And in more complex model has been treated as two regions separated (the crust and the core)
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Mass transfer
Budzaki and Seruga (2005)
• To examine oil absorption and moisture loss phenomena during deep fat frying of Krostula dough
• Fick’s second law was used to describe moisture loss
and oil uptake during deep fat frying of Krostula dough
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Mass transferAssuming the slice is an infinite slab
„ The average moisture concentration can be determined as in
(2)2
,2
0
2
48ln
h
tD
M
M wefft
Where ; Mt = moisture content at t=t Deff,w = moisture diffusivity
M0 = moisture content at t=0 t = frying time
h = half thickness of slab
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Mass transfer
„ For the average oil concentration can be determine as in
(3)2
,2
0
2
48ln
h
tD
O
O oefft
Where ; Ot = oil content at t=t Deff,o = oil diffusivity
O0 = oil content at t=0 t = frying time
h = half thickness of slab
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Mass transfer
• The effect of temperature on effective moisture and oil diffusitivity
is generally described using an Arrhenius-type relationship
RT
EDD a
ooeff exp,0,
RT
EDD a
wweff exp,0,
Where ; D0,w and D0,o = the moisture and the oil diffusivity constant
Ea = activation energy , R = gas constant , T = temperature
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Fig. 4 Experimental and predicted data for moisture content of Krostula dough during frying at different temperatures as a function of time
190 ˚C
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Fig. 5 Experimental and predicted data for absorption of oil of Krostula dough during frying at different temperatures as a function of time
0.45
0.509
0.547
0.6137
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Mass transfer
Debnath et al. (2003)
• Study first-order kinetics model to describe moisture outflow and oil uptake during deep fat frying of ribbon snacks
• Study about effect of frying temperature 150,175 and 200 ˚C on moisture and oil mass transfer
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Mass transfer• Moisture kinetics model:
(4) tKMmm
mmmr
e
et
lnln
0
Where ; mt = moisture content at t=tm0 = moisture content at t=0me = the pseudo-equilibrium moisture contentKm = the kinetics coefficient for moisturet = frying time
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Mass transfer• Oil kinetics model :
(5) tKOOO
OOor
e
et
lnln
0
Where ; Ot = oil content at t=tO0 = oil content at t=0Oe = the pseudo-equilibrium oil contentKo = the kinetic coefficients for oilt = frying time
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Fig. 6 variation of moisture content during deep fat frying at
difference temperature
● = 150 ˚ C
■ = 175 ˚ C▲= 200 ˚ C
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Fig. 7 variation of oil content during deep fat frying at difference temperature
● = 150 ˚ C
■ = 175 ˚ C▲= 200 ˚ C
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Conclusions
• Heat flux measurement of surface temperature can be used to determine convective heat transfer coefficient.
• Fick’s second law and first-order kinetics model can be used to describe moisture loss and oil uptake during deep fat frying.
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Conclusions
• The oil frying temperature have effect on heat and mass transfer :
- the heat transfer coefficient will increase with increasing oil temperature.
- moisture loss and oil uptake become more intense at higher temperatures.