Araştırma Makalesi
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Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro

Yıl 2022, Cilt: 6 Sayı: 1, 46 - 51, 31.03.2022
https://doi.org/10.30516/bilgesci.1064191

Öz

The effect of deep fat frying temperatures, ranging from 160 to 190 oC, on frying parameters including the heat transfer coefficient (he), mass transfer coefficient (ke) and effective moisture diffusivity (De) were investigated during deep fat frying of churro that is fried dough pastry. Therefore experimental studies were conducted for both heat and mass transfer phenomena and mathematical model was developed for simultaneous transfer by using Newman technique for churro actual geometry (3-D cylindrical shape). Fourier’s and Fick’s laws were applied for computation of coefficients of heat and mass transfer. The he coefficients were 437.360-93.535 W/m2K in the temperatures range of 160 to 190 oC. However, the value of ke and De increased by an increase in oil temperature during frying. The maximum values were determined as 17.36 x10-5 m/s and 2.48 x10-5 m2/s at 190 oC for ke and De, respectively. Model and experimental data had good agreement and the transfer coefficients followed the first order kinetic model with high R2 and low RMSE values. There was found an Arrhenius equation between the effective moisture diffusivity and deep fat frying temperature, so the value of activation energy was calculated as 63.546 kj/mol.

Kaynakça

  • AACC. 1999. Approved Methods of Analysis (11th ed). St. Paul, MN, U.S.A.
  • Adedeji, A. A., Ngadi, M. O., Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of food Engineering. 91(1),146-153. https://doi.org/10.1016/j.jfoodeng.2008.08.018
  • Asefı, N., Roufegarınejad, L. (2021). Modeling of Mass and Heat Transfer in Deep Fat Frying Process and Evaluation in Potato Food Model. Iranıan Journal of Food Scıence And Technology. 18, 345-360.
  • Dehghannya, J., Ngadi, M. (2021). Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends in Food Science & Technology.116,786-801. https://doi.org/10.1016/j.tifs.2021.03.033
  • de Oliveira Silva, M., Almeida, F. L. C., da Paixão, R. N., de Souza, W. F. C., de Luna Freire, K. R., de Oliveira, C. P. (2022). Preparation and characterization of churro dough with malt bagasse flour. International Journal of Gastronomy and Food Science. 27, 100427. https://doi.org/10.1016/j.ijgfs.2021.100427
  • Dourado, C., Pinto, C., Barba, F. J., Lorenzo, J. M., Delgadillo, I., Saraiva, J. A. (2019). Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends in Food Science & Technology. 88, 274-289. https://doi.org/10.1016/j.tifs.2019.03.015
  • Erim Kose, Y., Dogan, I. S. (2017). Determination of simultaneous heat and mass transfer parameters of tulumba dessert during deep‐fat frying. Journal of Food Processing and Preservation, 41(4), e13082.
  • Franklin, M. E. E., Pushpadass, H. A., Ravindra Menon, R., Rao, K. J., Nath, B. S. (2014). Modeling the heat and mass transfer during frying of gulab jamun. Journal of Food Processing and Preservation. 38(4), 1939-1947. https://doi.org/10.1111/jfpp.12168
  • Koerten, K. N., Somsen, D., Boom, R. M., Schutyser, M. A. I. (2017). Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient. Journal of Food Engineering. 197, 60-67. https://doi.org/10.1016/j.jfoodeng.2016.11.007
  • Manjunatha, S. S., Mathews, A. T., Patki, P. E. (2019). Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures. Heat and Mass Transfer. 55(11), 3087-3102. https://doi.org/10.1007/s00231-019-02637-7
  • Mariscal, M., Bouchon, P. (2008). Comparison between atmospheric and vacuum frying of apple slices. Food chemistry. 107(4), 1561-1569. https://doi.org/10.1016/j.foodchem.2007.09.031
  • Moolwong, J. (2020). Production of Pumpkin Churros. In Internatıonal Academıc Multıdıscıplınary Research Conference ın Rome 2020 (pp. 34-41).
  • Morales, F. J., Arribas-Lorenzo, G. (2008). The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions. Food Chemistry. 109(2), 421-425. https://doi.org/10.1016/j.foodchem.2007.12.042
  • Mondal, I. H., Dash, K. K. (2017). Textural, color kinetics, and heat and mass transfer modeling during deep fat frying of Chhena Jhili. Journal of Food Processing and Preservation, 41(2), e12828.
  • Neethu, K. C., Franklin, M. E., Pushpadass, H. A., Menon, R. R., Rao, K. J., Nath, B. S. (2015). Analysis of transient heat and mass transfer during deep‐fat frying of Pantoa. Journal of Food Processing and Preservation. 39(6), 966-977. https://doi.org/10.1111/jfpp.12310
  • Ngadi, M., Dirani, K., Oluka, S. (2006). Mass transfer characteristics of chicken nuggets. International Journal of Food Engineering. 2(3). https://doi.org/10.2202/1556-3758.1071
  • Nasiri, F. D., Mohebbi, M., Yazdi, F. T.,Khodaparast, M. H. H. (2011). Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step. Food and Bioproducts Processing. 89(3), 241-247. https://doi.org/10.1016/j.fbp.2010.11.009
  • Oke, E. K., Idowu, M. A., Sobukola, O. P., Adeyeye, S. A. O., Akinsola, A. O. (2018). Frying of food: a critical review. Journal of Culinary Science & Technology. 16(2), 107-127. https://doi.org/10.1080/15428052.2017.1333936
  • Safari, A., Salamat, R., Baik, O. D. (2018). A review on heat and mass transfer coefficients during deep-fat frying: Determination methods and influencing factors. Journal of Food Engineering. 230, 114-123. https://doi.org/10.1016/j.jfoodeng.2018.01.022
  • Sandhu, J., Parikh, A., Takhar, P. S. (2016). Experimental determination of convective heat transfer coefficient during controlled frying of potato discs. LWT-Food Science and Technology, 65, 180-184. https://doi.org/10.1016/j.lwt.2015.08.007Get rights and content
  • Šeruga, B., Budžaki, S. (2005). Determination of thermal conductivity and convective heat transfer coefficient during deep fat frying of “Kroštula” dough. European Food Research and Technology. 221(3), 351-356.
  • Yıldız, A., Palazoğlu, T. K., Erdoğdu, F. (2007). Determination of heat and mass transfer parameters during frying of potato slices. Journal of food engineering. 79(1), 11-17. https://doi.org/10.1016/j.jfoodeng.2006.01.021
  • Zhang, W., Chen, J., Yue, Y., Zhu, Z., Liao, E., Xia, W. (2020). Modelling the mass transfer kinetics of battered and breaded fish nuggets during deep-fat frying at different frying temperatures. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/8874163
Yıl 2022, Cilt: 6 Sayı: 1, 46 - 51, 31.03.2022
https://doi.org/10.30516/bilgesci.1064191

Öz

Kaynakça

  • AACC. 1999. Approved Methods of Analysis (11th ed). St. Paul, MN, U.S.A.
  • Adedeji, A. A., Ngadi, M. O., Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of food Engineering. 91(1),146-153. https://doi.org/10.1016/j.jfoodeng.2008.08.018
  • Asefı, N., Roufegarınejad, L. (2021). Modeling of Mass and Heat Transfer in Deep Fat Frying Process and Evaluation in Potato Food Model. Iranıan Journal of Food Scıence And Technology. 18, 345-360.
  • Dehghannya, J., Ngadi, M. (2021). Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends in Food Science & Technology.116,786-801. https://doi.org/10.1016/j.tifs.2021.03.033
  • de Oliveira Silva, M., Almeida, F. L. C., da Paixão, R. N., de Souza, W. F. C., de Luna Freire, K. R., de Oliveira, C. P. (2022). Preparation and characterization of churro dough with malt bagasse flour. International Journal of Gastronomy and Food Science. 27, 100427. https://doi.org/10.1016/j.ijgfs.2021.100427
  • Dourado, C., Pinto, C., Barba, F. J., Lorenzo, J. M., Delgadillo, I., Saraiva, J. A. (2019). Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends in Food Science & Technology. 88, 274-289. https://doi.org/10.1016/j.tifs.2019.03.015
  • Erim Kose, Y., Dogan, I. S. (2017). Determination of simultaneous heat and mass transfer parameters of tulumba dessert during deep‐fat frying. Journal of Food Processing and Preservation, 41(4), e13082.
  • Franklin, M. E. E., Pushpadass, H. A., Ravindra Menon, R., Rao, K. J., Nath, B. S. (2014). Modeling the heat and mass transfer during frying of gulab jamun. Journal of Food Processing and Preservation. 38(4), 1939-1947. https://doi.org/10.1111/jfpp.12168
  • Koerten, K. N., Somsen, D., Boom, R. M., Schutyser, M. A. I. (2017). Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient. Journal of Food Engineering. 197, 60-67. https://doi.org/10.1016/j.jfoodeng.2016.11.007
  • Manjunatha, S. S., Mathews, A. T., Patki, P. E. (2019). Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures. Heat and Mass Transfer. 55(11), 3087-3102. https://doi.org/10.1007/s00231-019-02637-7
  • Mariscal, M., Bouchon, P. (2008). Comparison between atmospheric and vacuum frying of apple slices. Food chemistry. 107(4), 1561-1569. https://doi.org/10.1016/j.foodchem.2007.09.031
  • Moolwong, J. (2020). Production of Pumpkin Churros. In Internatıonal Academıc Multıdıscıplınary Research Conference ın Rome 2020 (pp. 34-41).
  • Morales, F. J., Arribas-Lorenzo, G. (2008). The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions. Food Chemistry. 109(2), 421-425. https://doi.org/10.1016/j.foodchem.2007.12.042
  • Mondal, I. H., Dash, K. K. (2017). Textural, color kinetics, and heat and mass transfer modeling during deep fat frying of Chhena Jhili. Journal of Food Processing and Preservation, 41(2), e12828.
  • Neethu, K. C., Franklin, M. E., Pushpadass, H. A., Menon, R. R., Rao, K. J., Nath, B. S. (2015). Analysis of transient heat and mass transfer during deep‐fat frying of Pantoa. Journal of Food Processing and Preservation. 39(6), 966-977. https://doi.org/10.1111/jfpp.12310
  • Ngadi, M., Dirani, K., Oluka, S. (2006). Mass transfer characteristics of chicken nuggets. International Journal of Food Engineering. 2(3). https://doi.org/10.2202/1556-3758.1071
  • Nasiri, F. D., Mohebbi, M., Yazdi, F. T.,Khodaparast, M. H. H. (2011). Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step. Food and Bioproducts Processing. 89(3), 241-247. https://doi.org/10.1016/j.fbp.2010.11.009
  • Oke, E. K., Idowu, M. A., Sobukola, O. P., Adeyeye, S. A. O., Akinsola, A. O. (2018). Frying of food: a critical review. Journal of Culinary Science & Technology. 16(2), 107-127. https://doi.org/10.1080/15428052.2017.1333936
  • Safari, A., Salamat, R., Baik, O. D. (2018). A review on heat and mass transfer coefficients during deep-fat frying: Determination methods and influencing factors. Journal of Food Engineering. 230, 114-123. https://doi.org/10.1016/j.jfoodeng.2018.01.022
  • Sandhu, J., Parikh, A., Takhar, P. S. (2016). Experimental determination of convective heat transfer coefficient during controlled frying of potato discs. LWT-Food Science and Technology, 65, 180-184. https://doi.org/10.1016/j.lwt.2015.08.007Get rights and content
  • Šeruga, B., Budžaki, S. (2005). Determination of thermal conductivity and convective heat transfer coefficient during deep fat frying of “Kroštula” dough. European Food Research and Technology. 221(3), 351-356.
  • Yıldız, A., Palazoğlu, T. K., Erdoğdu, F. (2007). Determination of heat and mass transfer parameters during frying of potato slices. Journal of food engineering. 79(1), 11-17. https://doi.org/10.1016/j.jfoodeng.2006.01.021
  • Zhang, W., Chen, J., Yue, Y., Zhu, Z., Liao, E., Xia, W. (2020). Modelling the mass transfer kinetics of battered and breaded fish nuggets during deep-fat frying at different frying temperatures. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/8874163
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makaleleri
Yazarlar

Yağmur Erim Köse 0000-0002-8008-0009

Yayımlanma Tarihi 31 Mart 2022
Kabul Tarihi 14 Mart 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 1

Kaynak Göster

APA Erim Köse, Y. (2022). Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro. Bilge International Journal of Science and Technology Research, 6(1), 46-51. https://doi.org/10.30516/bilgesci.1064191