scholarly journals Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

scholarly journals Effect of Salt Addition on Mass Transfer, Colour and Texture Characterictics of Shallow Fried Potato Strips

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Rabi'ah Fathullah ◽  
Nor Haizum Mat Rashid ◽  
Wan Mohd Fadli Wan Mokhtar ◽  
Wan Anwar Fahmi Wan Mohammad
Keyword(s):  
Mass Transfer ◽  
Energy Efficiency ◽  
Moisture Content ◽  
Physical Properties ◽  
Dry Matter ◽  
Oil Content ◽  
Frying Time ◽  
Salt Addition

Shallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices, herbs and salt. Despite its widespread use, the mass transfer and product properties of shallow frying have not been studied systematically, especially after the addition of salt. This study aims to investigate the effect of adding salt to potato strips, prior to shallow frying on the mass transfer (moisture and oil contents) and physical properties (colour and texture) of products. The potato strips were cut into 9 x 9 x 50 mm and were divided into salted (1% w/w) and unsalted (as control), and then were shallow fried at 150°C and 180°C for 35 minutes. The moisture and oil contents were analysed every 5 minutes, while colour and texture were determined at the end of shallow frying (i.e. when moisture content reached ~0.82 kg H2O/kg dry matter). Salted fried potato at 180°C resulted in a significantly shorter frying time of 18 minutes, compared to unsalted fried potato, which took 21 minutes. Meanwhile, at 150°C, the frying time reduced to 25 minutes for the salted product from 33 minutes under unsalted product. The oil content, colour and texture of final products were not significantly different under both treatments. Therefore, the effect of adding salt to potato strips does not influence the oil content, colour and texture of the shallow fried products, but reduces frying times by up to 24%, thereby improving energy efficiency.

Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

2000 ◽  
Vol 6 (5) ◽  
pp. 425-431 ◽  
Author(s):  
O. Esturk ◽  
A. Kayacier ◽  
R.K. Singh
Keyword(s):  
Moisture Content ◽  
Carboxymethyl Cellulose ◽  
Oil Content ◽  
Initial Moisture Content ◽  
High Viscosity ◽  
Oil Uptake ◽  
Frying Time ◽  
Low Viscosity ◽  
Tortilla Chips ◽  
Corn Masa

The reduction of oil uptake in fried tortilla chips was attempted with baking and carboxymethyl cellulose (CMC) addition. The effects of CMC type and concentration, frying time, and prefrying treatment on oil uptake and moisture content were studied. Chips were prepared using corn masa flour. Results showed that the addition of CMC reduced the oil uptake significantly for all samples. The reduction in oil uptake ranged from 5-40% according to the CMC type and concentration. The most effective CMC type was high viscosity, which caused a 40% reduction in oil content for 30 s frying time of baked samples. The addition of CMC also reduced the initial moisture content of raw chips. The highest moisture content reduction was for samples prepared with low-viscosity CMC. Frying time was an important factor on oil uptake and moisture content. When frying time increased, oil content increased while moisture content decreased.

Heat and Mass Transfer Analysis of Fabric in the Tenter Frame

1997 ◽  
Vol 67 (5) ◽  
pp. 311-316 ◽  
Author(s):  
Sang Il Park ◽  
Doo Hyun Baik
Keyword(s):  
Mathematical Model ◽  
Mass Transfer ◽  
Finite Difference Method ◽  
Moisture Content ◽  
Heat And Mass Transfer ◽  
Initial Moisture Content ◽  
Transfer Coefficients ◽  
Operation Parameters ◽  
The Finite Difference Method ◽  
Experimental Values

A mathematical model is developed for heat and mass transfer analysis of fabric in the tenter frame. Using the model, the calculated transient fabric temperatures in the tenter frame agree well with the experimental values measured by Beard. Variations in temperature and moisture content distribution are solved using the finite-difference method. The effects of operation parameters, such as temperature and humidity in the tenter, initial moisture content of the fabric, and heat and mass transfer coefficients, are examined using the model.

Effects of Moisture on Temperature During Drying of Consolidated Porous Materials

1993 ◽  
Vol 115 (3) ◽  
pp. 724-733 ◽  
Author(s):  
F. Kallel ◽  
N. Galanis ◽  
B. Perrin ◽  
R. Javelas
Keyword(s):  
Moisture Content ◽  
Porous Materials ◽  
Moisture Transfer ◽  
Initial Moisture Content ◽  
Transfer Coefficients ◽  
One Dimensional ◽  
Excess Water ◽  
Brick And Mortar ◽  
Heat And Moisture ◽  
Simultaneous Heat

A one-dimensional model for simultaneous heat and moisture transfer in consolidated porous materials is solved for homogeneous brick and mortar slabs. It is validated by comparing numerically predicted moisture content and temperature evolutions with corresponding measured values. It correctly predicts that initially saturated slabs at 20°C which are suddenly placed in contact with air at 20°C and a relative humidity of 50 percent undergo a rapid transient reduction of their temperature down to 13°C due to the evaporation of excess water content. The model is used to study the effets of the initial moisture content and convection transfer coefficients on the minimum temperature of the slabs and on the duration of the transient.

Moisture Content and Oil Uptake Variations and Modeling in Deep-Fried Hamburger Slices

2019 ◽  
Vol 14 (3) ◽  
Author(s):  
Sara Movahhed ◽  
Hossein Ahmadi Chenarbon
Keyword(s):  
Moisture Content ◽  
Exponential Model ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Water Diffusivity ◽  
Significant Difference ◽  
Higher Power ◽  
Power Mode ◽  
Effective Water ◽  
Ultrasound Pretreatment

Abstract This study investigates the effect of ultrasound pretreatment on moisture content and oil uptake of hamburger slices during deep-fat frying. Samples received ultrasound pretreatment at two power modes: Normal (at 40 and 60 °C) and Boost (at 40 and 60 °C), both for 15 min. They were then deep fried at 150, 160 and 170 °C. Results showed that samples receiving the ultrasound pretreatment with Normal power had higher moisture contents than those from the Boost pretreatment, with a significant difference. The highest moisture content was obtained with Normal power mode at 40 °C and frying at 150 °C. On the other hand, the effective water diffusivity coefficient increased at higher fryer temperatures and higher power mode (the Boost system). The highest effective water diffusivity coefficient was obtained with Boost power mode at 60 °C and frying at 170 °C where its range was calculated to be 6.93 × 10–8 - 8.77 × 10–8 m2/s. At the same time, the highest activation energy belonged to higher power mode (the Boost system) and frying at 150 °C ranging from 13.20–17.29 kJ/mol. In addition, the lowest oil uptake was obtained with Boost power mode at 60 °C and frying at 170 °C. Multivariate regression analysis showed that the exponential model had the best fitness for predicting variations in moisture content and oil uptake of hamburger slices.

scholarly journals Quality changes of Pleurotus eryngii during vacuum frying

2021 ◽  
Vol 23 (95) ◽  
pp. 91-97
Author(s):  
Lin Fang ◽  
Ai-qing Ren ◽  
N. Bolgova ◽  
M. Samilyk ◽  
V. Sokolenko
Keyword(s):  
Oil Content ◽  
Bound Water ◽  
Free Water ◽  
Pleurotus Eryngii ◽  
Degree Of Freedom ◽  
Frying Time ◽  
Total Peak Area ◽  
Frying Process ◽  
Low Field ◽  
Vacuum Frying

Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying times (0–14 min) on the moisture distribution, oil changes and quality of Pleurotus eryngii strips. The results show that as the frying time increases, the lateral relaxation time required for the taro strips to drop from the highest point of the signal amplitude to smooth becomes shorter and shorter, and the decay rate becomes faster and faster, that is, when the frying time is 14 minutes, The attenuation curvature and velocity are the largest. The oil content and brittleness of Pleurotus eryngii strips are significantly increased (P < 0.05); the water content is significantly reduced (P < 0.05); the hardness first decreases and then increases (P < 0.05); the brightness L* value does not change much, and the color is not Significant change (P > 0.05). At the same time, low-field NMR shows that the high-degree-of-freedom water in the pleurotus eryngii strips migrates to the low-degree-of-freedom water during the vacuum frying process. Among them, the free water in the pleurotus eryngii strips has a large degree of freedom. It has been removed, resulting in poor mobility and increased inability to flow. Part of the free water migrates to the semi-bound water, and most of the semi-bound water migrates outward as free water and then is removed. From this, all peaks are gradually removed. Moving to the left, the total peak area decreases. During the frying process, the T2 relaxation time of Pleurotus eryngii strips all shifted to the left, the total peak area is continuously reduced, the water content is getting less and less, the fat content is getting higher and higher, and the fat content distributed in the edge shell is always higher than Other locations. Low-field nuclear magnetic resonance technology can provide a fast, accurate, and non-destructive method for detecting moisture and grease for the vacuum-fried fruit and vegetable chips. As the frying time increases, the inner contour of the MRI image of Pleurotus eryngii strips gradually becomes blurred, the brightness gradually decreases, the volume shrinks, the less water, and the image interior is close to the background color (blue), indicating that the sample has reached the end of drying; and The grease content is distributed in the edge shell layer higher than other positions. Therefore, the water is continuously removed, the oil signal becomes stronger and stronger, and the oil content of the sample becomes higher and higher.

STATISTICAL MODEL OF INTERNAL MOISTURE TRANSFER FOR DRYING OF POTATO IN CIRCULATING FLUIDIZED BED

2019 ◽  
Author(s):  
А.В. МИТРОФАНОВ ◽  
В.Е. МИЗОНОВ ◽  
Е.А. ШУИНА ◽  
И.А. ТИХОМИРОВА
Keyword(s):  
Moisture Content ◽  
Statistical Model ◽  
Fluidized Bed ◽  
Moisture Transfer ◽  
Circulating Fluidized Bed ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Regression Equation ◽  
Diffusivity Coefficient ◽  
Constant Diffusivity

Исследованы параметры процесса сушки картофельных цилиндров в циркуляционном кипящем слое при различных температурных режимах. Эксперименты выполнены при температурах сушильного агента 30, 35, 40, 45°С и фиктивной скорости ожижающего воздуха 8,0 м/с. Начальное влагосодержание материала составило 4,15 кг/кг, влагосодержание в конце обработки (0,20 ± 0,05) кг/кг. Предлагаемая статистическая модель основана на аналогии между главным членом численного решения уравнения диффузии методом Кранка-Николсон и уравнением регрессии для относительного влагосодержания материала. Коэффициент эффективной диффузии получен в диапазоне 7,402 · 10–9 м2/с и 8,626 · 10–9 м2/с. Предложено уравнение регрессии для коэффициента диффузии в форме зависимости Аррениуса с предэкспоненциальным множителем 1,91 · 10–7 м2/с и энергией активации 8,18 кДж/моль. The parameters of the drying process of potato cylinders in the circulating fluidized bed at different temperature conditions are investigated. The experiments were performed at the temperatures of the drying agent 30, 35, 40, 45°C and the fictitious speed of the liquefying air 8,0 m/s. The initial moisture content of particles was about 4,15 kg/kg and the final moisture content was in range (0,20 ± 0,05) kg/kg. The proposed statistical model is based on the analogy between the main term of the numerical solution of the diffusion equation by the Crank–Nicolson method and the regression equation for the relative moisture content of the material. Effective moisture diffusivity of the potato particles varied between 7,402 · 10–9 m2/s and 8,626 · 10–9 m2/s. The regression equation for moisture diffusivity coefficient were obtained in form of Arrhenius relationship with the constant diffusivity basis equal 1,91 · 10–7 m2/s and the activation energy equal 8,18 kJ/mol.

scholarly journals Heat and mass transfer in the blasted layer of vegetable materials with cyclic microwave power supply

2021 ◽  
Vol 66 (1) ◽  
pp. 66-75
Author(s):  
P. V. Akulich ◽  
D. S. Slizhuk
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Moisture Transfer ◽  
Calculated Data ◽  
Internal Resistance ◽  
Dense Layer ◽  
Transfer Coefficients ◽  
Plant Materials ◽  
Microwave Exposure ◽  
Effective Coefficients

The results of modeling and experimental study of heat and mass transfer in a dense blown layer of plant materials under cyclic microwave exposure are presented. The two-dimensional mathematical model consists of the equations of conservation of the mass of the gas phase, filtration, heat and mass transfer in phases, which take into account the internal resistance to heat and moisture transfer in the particles when determining the heat and mass transfer coefficients. In this case, the dependences of the heat of the phase transition on the humidity of the particles, their shrinkage during dehydration, and the dependences of the effective coefficients of thermal conductivity of the gas and vapor diffusion on the filtration rate are taken into account. The simulation results of drying chopped potatoes in a dense layer with a cyclic microwave convective energy supply are presented. The possibility of intensifying the process of moisture dehydration and reducing its duration compared with the convective method is shown. Comparison of calculated data with experimental data confirms the adequacy of the model.

Heat and Mass Transfer of Drying Particles in a Fluidized Bed

2010 ◽  
Author(s):  
J. Bruchmu¨ller ◽  
B. G. M. van Wachem ◽  
S. Gu ◽  
K. H. Luo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Heat And Mass Transfer ◽  
Fluidized Bed ◽  
Particle Temperature ◽  
Mixing Efficiency ◽  
Coffee Bean ◽  
Transfer Coefficients ◽  
Quality Properties ◽  
On Line

In this study, the heat transfer and drying process of arabica coffee beans in a batch fluidized bed roaster has been studied. Herein, the discrete element method (DEM) has been used and modified to account for resolved 1D temperature and moisture content profiles within each single coffee bean. This approach has the strength to provide much more information on the global (fluidization, mixing) and local (particle data) level compared to existing coffee roaster models. Therefore, the product quality can be evaluated on-line by many more specific criteria beyond the averaged global particle temperature and moisture content. Instead, information of every single particle is available which includes heat and mass transfer coefficients, its local position inside the bed, collision forces, etc. Furthermore, the overall roaster performance is based on e.g. fluidization stability, mixing efficiency or uniformity of quality properties among all particles. More data are presented to account for a broader coffee bean roasting evaluation. Modeling results are in good agreement with experimental data.

scholarly journals The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

2021 ◽  
Vol 66 (1) ◽  
pp. 67-74
Author(s):  
Dragana Paunovic ◽  
Jovana Markovic ◽  
Lazar Stricevic ◽  
Vesna Vujasinovic ◽  
Milica Stevanovic ◽  
...  
Keyword(s):  
Moisture Content ◽  
Oil Content ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Reference Method ◽  
Soxhlet Extraction ◽  
Quality Parameters ◽  
Potato Chips ◽  
Oil Uptake ◽  
Frying Process

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

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