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- W2889412301 abstract "A 3-D mathematical model involving coupled momentum, heat and mass transfer within a whole domestic fryer was developed. Simulations were run at different frying temperatures of 150, 170 and 190 °C for 360 s. The results showed good agreement between predicted and experimental potato temperature and moisture content. The estimated average oil velocities were 0.00176, 0.00182 and 0.00171 m s−1 at 150, 170 and 190 °C, respectively. The batch potatoes placed at the bottom of the fryer confined oil flow, minimizing the oil velocity. Regardless of oil temperature, the experimental and simulated results revealed that the center temperature of samples reached approximately 97 °C after 100 s and remained constant until end of frying. In contrast, the final surface temperature varied considerably between 100 and 130 °C by changing the oil temperature and the potato strips' location. The results also showed that the oil temperature had a positive influence on the final oil content of potato strips, which decreased by approximately 35% with increasing temperature from 150 to 190 °C. Moreover, simulation results showed how crust formation and vapor flow limited oil penetration during initial frying periods (almost 90 s) to about 2 mm from the potato surface. This study also revealed that fryer's element, vapor bubbles and thermocouple placement are influential factors to obtain good agreement between experimental and simulation data. Additionally, the results of the sensitivity analysis showed that increased surface area to volume ratio (2.16 to 7.16) mainly affected the moisture and oil content, whereas final center and surface temperatures were more dependent on the smallest dimension and the two smallest dimensions, respectively." @default.
- W2889412301 created "2018-09-07" @default.
- W2889412301 creator A5036695573 @default.
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- W2889412301 date "2018-12-01" @default.
- W2889412301 modified "2023-10-01" @default.
- W2889412301 title "Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature" @default.
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- W2889412301 doi "https://doi.org/10.1016/j.ijthermalsci.2018.08.035" @default.
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