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首页> 外文会议>International drying symposium >FLUIDIZATION BEHAVIOR OF FRENCH FRIES DURING PRE-FRYING OPERATIONS
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FLUIDIZATION BEHAVIOR OF FRENCH FRIES DURING PRE-FRYING OPERATIONS

机译：炸薯条过程中炸薯条的流化行为

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Deep frying involves submerging of food products in hot oil,thus drying the product while giving it a distinctive taste.Pre-frying is one of the most common unit operations in the catering and food processing industry.These industries are continuously exploring how to improve the pre-frying process with respect to product quality and energy usage.Critical to the pre-frying process is how the oil is contacted with the product.A higher local turbulence increases the heat transfer coefficient by decreasing the oil film thickness.Additionally,the total heat transfer is increased by fluidizing the product due to a larger oil-product interface.In this research project the fluidization of French fries is investigated.The main issue is the influence of fluidization on the final product quality.Another criterion is that the fluidization velocity should not be too high with respect to possible safety issues and transport problems in the pre-frying unit.The fluidization behaviour of French fries and subsequent product quality distribution is studied using a cross-flow laboratory fryer setup.This fryer includes transparent walls for visualization and an external pump and heating unit to regulate oil flow and temperature.Image analysis software is used to analyse the movement of the French fries in the frying unit (e.g.orientation and mixing).Oil and water contents of the French fries are determined by Soxhlet extraction and oven drying respectively.Besides the experimental work,a numerical model is constructed for the pre-frying process.Computational Fluid Dynamics (CFD) software is used to describe oil flow,while the Discrete Element Method (DEM) is adopted to describe the dynamic behaviour of the solid phase (i.e.the French fries).The combination of modelling and experimental work should provide insight in creating an economically and environmentally more viable process with a uniform product quality.
机译：深化煎炸涉及在热油中浸没食品，从而使产品烘干产品，同时使其具有独特的味道.Pre-Frying是餐饮和食品加工行业中最常见的单位运营之一。这些行业是不断探索如何改进的与产品质量和能量使用的预换流过程。粉碎过程中的临界方法是如何通过降低油膜厚度来增加油的局部湍流。加工，总通过流化由于较大的石油产品界面而流化产物的热传递。本研究项目调查了炸薯条的流化。主要问题是流化对最终产品质量的影响。其他标准是流化速度对于预煎炸单元的可能的安全问题和运输问题，不应该过高。炸薯条的流化行为使用横流实验室Fryer Setup研究了随后的产品质量分布。此油炸锅包括用于可视化和外部泵和加热装置的透明墙，以调节油流量和温度.Image分析软件用于分析炸薯条的运动在煎炸单元（例如，搅拌和混合）中，法式炸薯条的水含量分别由Soxhlet提取和烘箱干燥确定。基于实验工作，构建了一个数值模型，用于预先煎炸过程.Puttational流体动力学（ CFD）软件用于描述流量，而采用离散元素法（DEM）描述固相（Iethe French Fries）的动态行为。建模和实验工作的组合应提供洞察力在经济上创造和环境更加可行的过程，产品质量均匀。

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