Experimental measurement of physical pressure in foods during frying

Sandhu, Jaspreet; Bansal, Harkirat; Takhar, Pawan S.

doi:10.1016/j.jfoodeng.2012.10.016

Cited by 29 publications

(28 citation statements)

References 15 publications

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“…For experimental data, the average moisture content of meat core and starch coating was measured as a function of time (0, 1, 2, and 4 min) for 175 and 190 °C frying temperature by Lalam and others (). The temperature values were recorded using thermocouples at 2 locations (center and near‐surface) inside the nugget during frying (Sandhu and others ). The center location refers to the geometric center of the chicken nugget and the near surface location refers to the interface of wheat‐based coating and meat core (2.5 mm from top surface).…”

Section: Resultsmentioning

confidence: 99%

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Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Bansal

Takhar

Alvarado

et al. 2015

Journal of Food Science

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Hybrid mixture theory (HMT) based 2-scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat core with wheat-based coating. The coupled heat and fluid transfer equations were solved using the finite element method. Numerical simulations resulted in data on spatial and temporal profiles for moisture, rate of evaporation, temperature, oil, pore pressure, pressure in various phases, and coefficient of elasticity. Results showed that most of the oil stayed in the outer 1.5 mm of the coating region. Temperature values greater than 100 °C were observed in the coating after 30 s of frying. Negative gage-pore pressure (p(w) < p(g)) magnitudes were observed in simulations, which is in agreement with experimental observations of Sandhu and others. It is hypothesized that high water-phase capillary pressure (p(c) > p(g)) in the hydrophilic matrix causes p(w) < p(g), which further results in negative pore pressure. The coefficient of elasticity was the highest at the surface (2.5 × 10(5) Pa) for coating and the interface of coating and core (6 × 10(5) Pa). Kinetics equation for color change obtained from experiments was coupled with the HMT based model to predict the color (L, a, and b) as a function of frying time.

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Section: Resultsmentioning

confidence: 99%

“…Experiments were performed to measure the temperature inside chicken nuggets during frying to investigate the oil uptake mechanisms (Sandhu and others ). The temperature inside the sample was measured using a thermocouple connected to a data logger (NI9600, National Instruments, Austin, Tex., U.S.A.).…”

Section: Methodsmentioning

confidence: 99%

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Bansal

Takhar

Alvarado

et al. 2015

Journal of Food Science

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“…Hal ini dimungkinkan karena bahan penyalut pada produk tumpitumpi adalah sama, yang membedakan adalah konsentrasinya. Barutcu et al (2009) menyatakan bahwa penambahan bahan penyalut pada ayam goreng tidak berbeda nyata terhadap kandungan akrilamid dan nilai warna L menggunakan metode deep frying, akan tetapi perbedaan jenis bahan penyalut mengakibatkan perubahan nilai warna L. Sandhu et al (2013) (Kumar et al 2006). Matti (2013) menyatakan bahwa reaksi pencokelatan nonenzimatik akan terus berlangsung jika waktu diperpanjang dan suhu masih tinggi, bahkan masih terjadi walaupun produk sudah diangkat dari wadah penggorengan jika suhu masih tinggi.…”

Section: Hasil Dan Pembahasanunclassified

The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

et al. 2018

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The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface MethodologyAbstract Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fish as raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and texture were affected by the condition of the frying process (including the percentage of coating materials, temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpi through frying process optimization of deep fat frying using Design Expert 7.0® software with Response Surface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed that the response of color (L value, o hue) and texture (hardness, cohesiveness) of tumpi-tupi were significantly influenced by the percentage of coating materials as well as frying temperature and time. The optimization using software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of 1.5% coating materials, 150 o C frying temperature and 30 s frying time produced the tumpi-tumpi with properties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of o hue indicating yellow red color, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.

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“…Initially, the pressure increases rapidly after immersing the potato samples into the hot oil for frying. As potato discs contain higher moisture content in the beginning, the pressure rise is higher initially due to rapid evaporation and build up of pressure (2). This prevents the oil from entering the pores of potatoes in the beginning of frying.…”

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confidence: 99%

“…The negative pressure aids in absorption of oil at the surface during both frying and post process cooling. Therefore, oil uptake and pressure development during frying are correlated (2). In other applications such as microwave heating and baking, pressure is generated due to evaporation (3,4).…”

mentioning

confidence: 99%

Water and oil permeability of poroelastic potato discs

Alam

Zhao

Takhar

2016

International Journal of Food Properties

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The aim of this study was to determine the permeability of water and oil through porous potato discs by developing an engineering model using Darcy's law relation, mass balance equation and poroelasticity relations at temperatures between to . A finite element package was used to solve these equations in order to obtain the flow velocity at different pressure levels. The water permeability values were in the range of (2 to 4) x for the temperature range from to , and the oil permeability values were in the range of (2 to 12)x for the temperature range from to under the applied pressure range of 138 to 345 kPa. The moisture and oil content of potato disc were measured experimentally both before and after each permeability experiment. An Arrhenius model was used to represent permeability as a function of water or oil content, and temperature. The velocity-pressure gradient data of oil and water through potato disc exhibited a threshold pressure gradient, which needed to be overcome to initiate fluid flow.A c c e p t e d M a n u s c r i p t 2

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Experimental measurement of physical pressure in foods during frying

Cited by 29 publications

References 15 publications

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

Water and oil permeability of poroelastic potato discs

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