Microscopic imaging of biphasic oil‐air flow in <scp>F</scp>rench fries using synchrotron radiation

Patsioura, Anna; Vauvre, Jean-Michaël; Kesteloot, Régis; Jamme, Frédéric; Hume, Pamela; Vitrac, Olivier

doi:10.1002/aic.14744

Cited by 17 publications

(42 citation statements)

References 73 publications

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“…In particular, the displacement rates were found about 15 times slower than the values predicted by the Lucas–Washburn type equation. We corroborated recently the previous results on lengthwise‐cut potato crusts by observing directly the dynamics of oil percolation at cellular scale in simulated post‐frying conditions . The first cell layer was shown to be almost instantaneously filled with oil, whereas oil percolation from one cell to the next one was strongly delayed due to the presence of trapped air bubbles.…”

Section: Introductionsupporting

confidence: 88%

“…At the largest scale, the potato tissue or crust, the displacements of many oil – air menisci across random defects is described stochastically as a collection of independent Poissonian events (macromodel). This description is consistent with our dynamic observations at microscopic scale and can be efficiently simulated using Kinetic Monte‐Carlo (KMC) methodology. Although event‐driven KMC schemes can manage transitions spread over a broad range of time scales, they suffer important limitations.…”

Section: Introductionsupporting

confidence: 83%

“…The main goal of this work is to elucidate the contribution of (1) the size of defects connecting cells and (2) the presence of trapped air on oil percolation dynamics and, finally, on oil uptake. The complications arise from the large variety of air escape mechanisms at cellular scale, from the random nature of cellular defects, and from the broad distribution of time scales, ranging from 10 −1 s to 10 4 s according to experimental observations . This work shows that the lower bound could be even as low as 10 −4 s. As one single French‐fry (100 × 9 × 9 mm 3 ) consists in approximately 10 6 cells, simulating oil percolation at cellular scale is very challenging.…”

Section: Introductionmentioning

confidence: 90%

“…Hence, the connectivity of cells is strongly affected by the whole product hydrothermal history . In addition, the possible biphasic nature of oil – air uptake in post‐frying conditions can make oil penetration dynamics more heterogeneous, deviating significantly from the fractional flow analysis of Bucklet‐Leverett …”

Section: Introductionmentioning

confidence: 99%

“…† this work; ‡dynamic microscopic observations from Ref. ; *continuum mechanics simulations of Ref. .…”

Section: Introductionmentioning

confidence: 99%

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Multiscale modeling of oil uptake in fried products

et al. 2015

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Oil–air biphasic flow has been simulated at the scale of an entire potato tuber tissue using a Kinetic Monte‐Carlo (KMC) formulation parameterized on microscopic observations. Extrapolations to more general configurations are proposed by combining the proposed KMC framework with oil momentum equations integrated at microscopic scale. Branched percolation routes in three‐dimensional honeycomb arrangement of cells are explored using a first‐passage algorithm. Three major applications are presented. KMC simulations are first considered to homogenize sparse dynamic observations at the scale of isolated cells up to the scale of a full tissue. The second application investigates the effect of cell damages on oil uptake. Finally, our general KMC formulation was successfully compared with a diffusive model of oil uptake. Comprehensive rules to set the distribution parameters of all quantities (kinetic and structure parameters) from scarce observations or general assumptions are discussed. © 2015 American Institute of Chemical Engineers AIChE J, 61: 2329–2353, 2015

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Section: Introductionsupporting

confidence: 88%

Section: Introductionsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

“…† this work; ‡dynamic microscopic observations from Ref. ; *continuum mechanics simulations of Ref. .…”

Section: Introductionmentioning

confidence: 99%

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Multiscale modeling of oil uptake in fried products

et al. 2015

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The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels

et al. 2015

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Microstructure plays a key role in oil absorption during frying. The aim of this work was to improve our understanding of the relationship between microstructure and oil absorption, through the use of glass micromodels to obtain evidence of transport phenomena in three porous networks. Micromodels were saturated with water and partially immersed in oil at 190°C. Moisture and oil profiles were imaged to get water and oil saturation maps. Image and fractal analyses were performed to describe the morphology of the evaporation and oil fronts. Results showed that higher porosity facilitated the moisture removal and promoted greater oil absorption during cooling. The fractal dimension showed that microstructures with a relatively high number of fine capillaries were less stable and propitiated fingering during the advance of the evaporation front. In all matrices, the disruption of the surface oil film due to air penetration was a critical factor to stop oil imbibition. © 2015 American Institute of Chemical Engineers AIChE J, 62: 629–638, 2016

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Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods

Jia

Fan

et al. 2018

Euro J Lipid Sci & Tech

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During frying process, pre‐drying affects oil content of samples, but whether and how pre‐drying affects oil absorption remains unclear. In this study, the effect of pre‐drying, including hot air (HD), vacuum microwave (VMD), and infrared (IRD), on the water and oil state breaking force of fried potato slices is investigated. The results show that pre‐drying of HD, VMD, and IRD can effectively hinder the oil absorption of fried potato slices and have no negative effects on its breaking force. Compared to the control, the total oil content (TOs) of potato slices with initial water content of 50 g 100 g−1 (wb) pre‐dried by HD or VMD or IRD reduces by 47.29%, 46.46%, and 39.20%, respectively. Penetrated surface oil (PSO) is the main factor which attributed to TOs reduction of fried potato slices after pre‐drying. Compared to the control, PSO of potato slices pre‐dried by HD, MVD, and IRD decreases by 61.53%, 58.62%, and 55.38%, respectively. Low field nuclear magnetic resonance shows that pre‐drying can significantly shorten the transverse relaxation time (T2) and decrease the proportion of the water from the vacuole (M23) of potato slices (p < 0.05). Confocal laser scanning microscopy and stereomicroscope images show that oil content and distribution of fried potato slices are different due to the changes of initial water state produced by pre‐drying. Practical Applications: Low‐oil foods could be helpful to decrease the incidence of obesity, high blood pressure, and coronary disease. Making sure how the pre‐drying affects the oil absorption behavior and quality is important to process the low‐oil potato slices that still retain the desirable characteristics. The research on the effects of pre‐drying on oil absorption could contribute to the exploration of oil reduction mechanism and help to process the low‐oil and high quality product. The effect of pre‐drying on the water evaporation and oil absorption, and breaking force of fried potato slices, are investigated, and results show that pre‐drying reduced the oil content and PSOs is the main factor. However, it has no negative effects on its breaking force. The pre‐drying changed moisture states and water distribution meanwhile, affect the oil fraction and distribution.

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Microscopic imaging of biphasic oil‐air flow in French fries using synchrotron radiation

Cited by 17 publications

References 73 publications

Multiscale modeling of oil uptake in fried products

Multiscale modeling of oil uptake in fried products

The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels

Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods

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