A simulation tool for the on line assessment of heat and mass transfer during deep-fat frying
This paper explores the possibility to realize a practical simulation tool for the online 2D reconstruction of heat and mass transfer during deep-fat frying. The formulation is based on full comprehensive heat and mass transfer model with 3 state variables (temperature, water content and pressure) modified to account for material shrinkage. The set of partial equations is solved on an adaptive destructured Cartesian mesh using a control volume formulation. One typical example is presented by the simulation in open loop of the frying process of model gel slices with high free water content (with similar composition as potato). The results, and in particular the liquid water transport description inside the frying material, are in good agreement with experimental results previously obtained by the authors. The low number of computations required by the proposed resolution procedure as well its robustness according to the lack of knowledge in physical parameters may allow a future implementation for the online i) prediction of the hydrothermal history of the frying material for advanced control purposes of high heat transfer rate processes and ii) identification of physical mechanisms or properties inside the processed material.
| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
Society for Computer Simulation International
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, produit alimentaire, friture, Immersion, Méthode d'optimisation, transfert de masse, échange thermique, modèle mathématique, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_3132, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_5372, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_3521, http://aims.fao.org/aos/agrovoc/c_24199, |
| Online Access: | http://agritrop.cirad.fr/476241/ |
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