2012
DOI: 10.1016/j.foodres.2011.12.012
|View full text |Cite
|
Sign up to set email alerts
|

On the capacity of a crust–core model to describe potato deep-fat frying

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

0
6
0

Year Published

2012
2012
2024
2024

Publication Types

Select...
8

Relationship

2
6

Authors

Journals

citations
Cited by 15 publications
(6 citation statements)
references
References 24 publications
0
6
0
Order By: Relevance
“…The concept of a finite evaporation zone instead of a sharp evaporation boundary is not new but has attracted considerable attention lately regarding modeling efforts of frying (Farid 2001; Datta 2007a,b; Farid and Kizilel 2009; Lioumbas and others 2012a). These modeling efforts do not take into account the different heat and mass transfer rates among the different sides of the food.…”
Section: Resultsmentioning
confidence: 99%
See 2 more Smart Citations
“…The concept of a finite evaporation zone instead of a sharp evaporation boundary is not new but has attracted considerable attention lately regarding modeling efforts of frying (Farid 2001; Datta 2007a,b; Farid and Kizilel 2009; Lioumbas and others 2012a). These modeling efforts do not take into account the different heat and mass transfer rates among the different sides of the food.…”
Section: Resultsmentioning
confidence: 99%
“… T oil : Temperature profiles of bulk oil, which are made slightly nonisothermal in order to simulate conditions usually encountered at catering applications (Lioumbas and others 2012a) ( that is, kg potatoes to oil volume ratio approximately 1/35 Kg potatoes /L oil ). T s : Temperature profiles from a thermocouple placed at the potato–oil interface. T s profiles do not correspond to the actual temperature of the potato surface as the thermocouple is partially affected by the bulk oil temperature.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…This model showed that the oil absorption during frying was linear in short time, but for long periods of time, it showed time-independent behavior. In general, sonication played an important role in acquired results (Lalam et al, 2013;Lioumbas et al, 2012).…”
Section: Modeling Of Oil Absorption Kineticsmentioning
confidence: 99%
“…However, a quantitative characterization of surface water evaporation and boiling with respect to experimental moisture loss profiles is missing. Recently, Karapantsios and co-workers Lioumbas, Kostoglou, & Karapantsios, 2012) provided experimental evidence and theoretical analysis showing the important role of surface water evaporation and boiling on the initial coupling between heat and mass transfer phenomena during deep-fat frying of potato sticks.…”
Section: Introductionmentioning
confidence: 99%