Modelling of deep fat frying of banana using a compartmental approach and boiling's theory
Frying is one process among others to perform drying of foods. Its short duration treatments and its cooking potentialities are appealing. However, the design of a frying process is not so easy. The aim of this work is to build-up a dynamic model of the plantain banana frying to be able to simulate both the moisture content and the oil uptake for design and control purposes. Since water activity gets rapidly under 1, a variable boiling temperature must be considered. Moreover the relationship between product temperature and moisture content (i e. the boiling curve) had to be determined through experiments. To represent the internal gradients (moisture and temperature) this model is designed as 3 compartments in series with only heat resistances (no mass resistances). It leads to three unknown transfer coefficients which where identified from experimental data. The oil uptake is easily represented by a first order reaction leading to two unknown parameters easily identified from experimental data. The comparison between simulations and experiments shows a good agreement for both the moisture content and oil uptake.
| Main Authors: | , , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
s.n.
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, friture, Immersion, modèle, banane plantain, teneur en eau, huile, point d'ébullition, méthode, transfert de masse, http://aims.fao.org/aos/agrovoc/c_3132, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_4881, http://aims.fao.org/aos/agrovoc/c_5989, http://aims.fao.org/aos/agrovoc/c_4886, http://aims.fao.org/aos/agrovoc/c_5334, http://aims.fao.org/aos/agrovoc/c_989, http://aims.fao.org/aos/agrovoc/c_4788, http://aims.fao.org/aos/agrovoc/c_28601, |
| Online Access: | http://agritrop.cirad.fr/390534/ |
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| Summary: | Frying is one process among others to perform drying of foods. Its short duration treatments and its cooking potentialities are appealing. However, the design of a frying process is not so easy. The aim of this work is to build-up a dynamic model of the plantain banana frying to be able to simulate both the moisture content and the oil uptake for design and control purposes. Since water activity gets rapidly under 1, a variable boiling temperature must be considered. Moreover the relationship between product temperature and moisture content (i e. the boiling curve) had to be determined through experiments. To represent the internal gradients (moisture and temperature) this model is designed as 3 compartments in series with only heat resistances (no mass resistances). It leads to three unknown transfer coefficients which where identified from experimental data. The oil uptake is easily represented by a first order reaction leading to two unknown parameters easily identified from experimental data. The comparison between simulations and experiments shows a good agreement for both the moisture content and oil uptake. |
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