Skip to main content
SpringerLink
Log in

Two-phase (solid–fluid) coupled transfer phenomena modeling during frying of potato slices: Effect of the product surface-to-volume ratio

  • Published:
Journal of Thermal Analysis and Calorimetry Aims and scope Submit manuscript

Abstract

Surface-to-volume ratio (SVR) during deep-fat frying affects the rates of momentum, heat, and mass transfer, leading to influencing the final product quality. Mathematical modeling of simultaneous transport phenomena was developed to investigate the influence of the SVR on oil velocity and temperature, as well as product temperature, moisture, and oil distributions, during the frying of potato strips. Considering three different SVRs (3, 3.73, and 5.5 cm−1), the maximum oil velocity ranged from 5 to 27 mm s−1, coinciding with upward trends of the oil temperature. The temperature at both the top and bottom surfaces of the potato strips increased rapidly up to the evaporation temperature. It remained constant for some time due to the onset of the surface evaporation and then increased until the end of the frying. Results also showed that the oil uptake intensified sharply by increasing the SVR during the initial 90 s of the frying, followed by an upward trend until the end of the process but at a lower rate. The developed model could help to assess various product and oil variables during frying to better control the process to produce low-fat fried products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11

Similar content being viewed by others

Data availability

All data generated or analyzed during this study are included in this manuscript.

References

  1. G Carrieri M Bonis De C Pacella A Pucciarelli G Ruocco 2009 Modeling and validation of local acrylamide formation in a model food during frying J Food Eng 95 1 90 98

    CAS  Google Scholar 

  2. G Carrieri M Anese B Quarta MV Bonis De G Ruocco 2010 Evaluation of acrylamide formation in potatoes during deep-frying: the effect of operation and configuration J Food Eng 98 2 141 149

    CAS  Google Scholar 

  3. Singh RP, Heldman DR. Introduction to food engineering. Gulf Professional Publishing; 2001.

  4. S Curcio M Aversa S Chakraborty V Calabrò G Iorio 2016 Formulation of a 3D conjugated multiphase transport model to predict drying process behavior of irregular-shaped vegetables J Food Eng 176 36 55

    Google Scholar 

  5. Datta AK. Biological and bioenvironmental heat and mass transfer. Marcel Dekker New York; 2002.

  6. A Farinu O-D Baik 2007 Heat transfer coefficients during deep fat frying of sweet potato: effects of product size and oil temperature Food Res Int 40 8 989 994

    CAS  Google Scholar 

  7. J Mir-Bel R Oria ML Salvador 2012 Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying J Food Eng 113 2 167 176

    Google Scholar 

  8. PC Moyano F Pedreschi 2006 Kinetics of oil uptake during frying of potato slices: effect of pre-treatments LWT-Food Sci Technol 39 3 285 291

    CAS  Google Scholar 

  9. S Sahin S Sastry L Bayindirli 1999 The determination of convective heat transfer coefficient during frying J Food Eng 39 3 307 311

    Google Scholar 

  10. D Wadnerkar MO Tade VK Pareek RP Utikar 2016 CFD simulation of solid–liquid stirred tanks for low to dense solid loading systems Particuology 29 16 33

    Google Scholar 

  11. N Achir O Vitrac G Trystram 2008 Simulation and ability to control the surface thermal history and reactions during deep fat frying Chem Eng Process 47 11 1953 1967

    CAS  Google Scholar 

  12. O-D Baik GS Mittal 2005 Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying Food Res Int 38 2 183 191

    Google Scholar 

  13. J Bassama P Brat R Boulanger Z Günata P Bohuon 2012 Modeling deep-fat frying for control of acrylamide reaction in plantain J Food Eng 113 1 156 166

    CAS  Google Scholar 

  14. M Ngadi K Watts L Correia 1997 Finite element method modelling of moisture transfer in chicken drum during deep-fat frying J Food Eng 32 1 11 20

    Google Scholar 

  15. C Southern M Farid X Chen B Howard L Eyres 2000 Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp Heat Mass Transf 36 5 407 412

    Google Scholar 

  16. HS Bansal PS Takhar J Maneerote 2014 Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying Food Res Int 62 709 717

    Google Scholar 

  17. P Bouchon D Pyle 2005 Modelling oil absorption during post-frying cooling: I: model development Food Bioprod Process 83 4 253 260

    Google Scholar 

  18. P Bouchon D Pyle 2005 Modelling oil absorption during post-frying cooling: II: solution of the mathematical model, model testing and simulations Food Bioprod Process 83 4 261 272

    Google Scholar 

  19. Y Chen R Moreira 1997 Modelling of a batch deep-fat frying process for tortilla chips Food Bioprod Process 75 3 181 190

    Google Scholar 

  20. MEE Franklin HA Pushpadass R Ravindra Menon KJ Rao BS Nath 2014 Modeling the heat and mass transfer during frying of gulab jamun J Food Process Preserv 38 4 1939 1947

    CAS  Google Scholar 

  21. A Halder A Dhall A Datta 2007 An improved, easily implementable, porous media based model for deep-fat frying: part I: model development and input parameters Food Bioprod Process 85 3 209 219

    CAS  Google Scholar 

  22. A Halder A Dhall A Datta 2007 An improved, easily implementable, porous media based model for deep-fat frying: part II: results, validation and sensitivity analysis Food Bioprod Process 85 3 220 230

    CAS  Google Scholar 

  23. RG Moreira MA Barrufet 1998 A new approach to describe oil absorption in fried foods: a simulation study J Food Eng 35 1 1 22

    Google Scholar 

  24. E Paz-Gamboa E Ramírez-Figueroa M Vivar-Vera H Bravo-Delgado O Cortés-Zavaleta H Ruiz-Espinosa 2015 Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips CyTA-J Food 13 4 506 511

    CAS  Google Scholar 

  25. K Koerten Van M Schutyser D Somsen R Boom 2015 Crust morphology and crispness development during deep-fat frying of potato Food Res Int 78 336 342

    PubMed  Google Scholar 

  26. JM Vauvre A Patsioura V Olivier R Kesteloot 2015 Multiscale modeling of oil uptake in fried products AIChE J 61 7 2329 2353

    CAS  Google Scholar 

  27. A Warning A Dhall D Mitrea AK Datta 2012 Porous media based model for deep-fat vacuum frying potato chips J Food Eng 110 3 428 440

    CAS  Google Scholar 

  28. Yamsaengsung R, Rungsee C, Prasertsit K. Simulation of the heat and mass transfer processes during the vacuum frying of potato chips. Songklanakarin J Sci Technol. 2008;30(1):109–15.

    Google Scholar 

  29. R Yamsaengsung R Moreira 2002 Modeling the transport phenomena and structural changes during deep fat frying: part I: model development J Food Eng 53 1 1 10

    Google Scholar 

  30. R Yamsaengsung R Moreira 2002 Modeling the transport phenomena and structural changes during deep fat frying: part II: model solution and validation J Food Eng 53 1 11 25

    Google Scholar 

  31. Ghaderi A, Dehghannya J, Ghanbarzadeh B. Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips. Influence of convective oil temperature Int J Therm Sci. 2018;134(485):499.

    Google Scholar 

  32. E-A Naghavi J Dehghannya B Ghanbarzadeh 2018 3D computational simulation for the prediction of coupled momentum, heat and mass transfer during deep-fat frying of potato strips coated with different concentrations of alginate J Food Eng 235 64 78

    CAS  Google Scholar 

  33. A Yıldız TK Palazoğlu F Erdoğdu 2007 Determination of heat and mass transfer parameters during frying of potato slices J Food Eng 79 1 11 17

    Google Scholar 

  34. J Dehghannya EA Naghavi B Ghanbarzadeh 2016 Frying of potato strips pretreated by ultrasound-assisted air-drying J Food Process Preserv 40 4 583 592

    CAS  Google Scholar 

  35. J Sandhu A Parikh PS Takhar 2016 Experimental determination of convective heat transfer coefficient during controlled frying of potato discs LWT-Food Sci Technol 65 180 184

    CAS  Google Scholar 

  36. S Sahin S Sastry L Bayindirli 1999 Heat transfer during frying of potato slices LWT-food sci Technol 32 1 19 24

    CAS  Google Scholar 

  37. AOAC. Official methods of AOAC International, AOAC International, 20th Ed. 2000.

  38. S Nazari R Ellahi M Sarafraz MR Safaei A Asgari OA Akbari 2020 Numerical study on mixed convection of a non-Newtonian nanofluid with porous media in a two lid-driven square cavity J Therm Anal Calorim 140 1121 1145

    CAS  Google Scholar 

  39. G Sowmya B Gireesha I Animasaun NA Shah 2021 Significance of buoyancy and Lorentz forces on water-conveying iron (III) oxide and silver nanoparticles in a rectangular cavity mounted with two heated fins: heat transfer analysis J Therm Anal Calorim 144 6 2369 2384

    CAS  Google Scholar 

  40. JN Coupland DJ McClements 1997 Physical properties of liquid edible oils J Am Oil Chem Soc 74 12 1559 1564

    CAS  Google Scholar 

  41. K Koerten Van D Somsen R Boom M Schutyser 2017 Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient J Food Eng 197 60 67

    Google Scholar 

  42. AR Al-Obaidi A Sharif 2021 Investigation of the three-dimensional structure, pressure drop, and heat transfer characteristics of the thermohydraulic flow in a circular pipe with different twisted-tape geometrical configurations J Therm Anal Calorim 143 5 3533 3558

    CAS  Google Scholar 

  43. A Farinu O-D Baik 2008 Convective mass transfer coefficients in finite element simulations of deep fat frying of sweet potato J Food Eng 89 2 187 194

    Google Scholar 

  44. HS Bansal PS Takhar CZ Alvarado LD Thompson 2015 Transport mechanisms and quality changes during frying of chicken nuggets—hybrid mixture theory based modeling and experimental verification J Food Sci 80 12 E2759 E2773

    CAS  PubMed  Google Scholar 

  45. CL Hii CL Law MC Law 2013 Simulation of heat and mass transfer of cocoa beans under stepwise drying conditions in a heat pump dryer Appl Therm Eng 54 264 271

    Google Scholar 

  46. RM Costa FA Oliveira O Delaney V Gekas 1999 Analysis of the heat transfer coefficient during potato frying J Food Eng 39 3 293 299

    Google Scholar 

  47. AM Ziaiifar B Heyd F Courtois 2009 Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method J Food Eng 95 3 373 378

    Google Scholar 

  48. SN Sahasrabudhe SS Chaudhari BE Farkas 2019 Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process J Food Eng 251 36 44

    Google Scholar 

  49. K Parimala M Sudha 2012 Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri Food Hydrocolloids 27 1 191 200

    CAS  Google Scholar 

  50. S Manjunatha N Ravi P Negi P Raju A Bawa 2014 Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips J Food Sci Technol 51 11 3061 3071

    CAS  PubMed  Google Scholar 

  51. CV Yagua RG Moreira 2011 Physical and thermal properties of potato chips during vacuum frying J Food Eng 104 2 272 283

    Google Scholar 

  52. KK Dash M Sharma A Tiwari 2022 Heat and mass transfer modeling and quality changes during deep fat frying: a comprehensive review J Food Process Eng 45 4 e13999

    CAS  Google Scholar 

  53. J Dehghannya M Ngadi 2023 The application of pretreatments for producing low-fat fried foods: a review Trends Food Sci Technol 140 104150

    CAS  Google Scholar 

  54. L Rani M Kumar D Kaushik J Kaur A Kumar F Oz 2023 A review on the frying process: methods, models and their mechanism and application in the food industry Food Res Int 172 113176

    CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran

    Afsaneh Safari, Jalal Dehghannya & Babak Ghanbarzadeh

Authors
  1. Afsaneh Safari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jalal Dehghannya
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Babak Ghanbarzadeh
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

AS was involved in data curation; formal analysis; investigation; methodology; software; visualization; and writing—original draft. JD contributed to conceptualization; funding acquisition; project administration; resources; software; supervision; validation; visualization; and writing—review and editing. BG contributed to resources and visualization.

Corresponding author

Correspondence to Jalal Dehghannya.

Ethics declarations

Conflict of interest

The authors declare that there is no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Safari, A., Dehghannya, J. & Ghanbarzadeh, B. Two-phase (solid–fluid) coupled transfer phenomena modeling during frying of potato slices: Effect of the product surface-to-volume ratio. J Therm Anal Calorim 149, 3181–3196 (2024). https://doi.org/10.1007/s10973-024-12929-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10973-024-12929-8

Keywords

Search

Navigation