Numerical modelling of coupled heat and mass transport in vacuum frying of potato cylinders.

Mir J.; Oria R.; Salvador M. L.

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Numerical modelling of coupled heat and mass transport in vacuum frying of potato cylinders.

机译：马铃薯圆筒真空油炸过程中传热与传质耦合的数值模型。

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Vacuum frying is an alternative technique to conventional deep-fat frying. Due to the lower pressure, the boiling point of the moisture in the foods decreases so that the process can be used to develop high quality fried products (reduced acrylamide formation, better colour and flavours). However, vacuum frying involves additional challenges. The frying at 20,000 Pa of cylinders of potato at 120 and 140 degrees C resulted in decreases (5 degrees C) in the temperature at the centre, as well as a change in the breaking force of the product. This could be because the pressure accumulation due to vapour generation causes the temperature saturation to increase. The point is reached where the internal structure collapses and sudden depressurization occurs. To verify this explanation, a mathematical model has been proposed that uses a 2-D model (cylindrical symmetry) of coupled heat and mass transport implemented with the commercial COMSOL Multiphysics CFD program. This includes two main equations, one for heat transfer (external convection, internal conduction, and phase change) and one for linking vapour transport and pressure accumulation (Darcy's law). The solution of the model uses the experimental data of water loss and time variable permeability. The latter is related to textural changes and is proposed as the internal vapour modulator that regulates the phenomena. Although the model is simple in that it considers average values for internal pressure, it is capable of reproducing the temperature profiles encountered.

机译：真空油炸是传统油炸食品的替代技术。由于较低的压力，食品中水分的沸点降低，因此该工艺可用于开发高质量的油炸产品（减少丙烯酰胺的形成，改善色泽和风味）。但是，真空油炸还涉及其他挑战。在120和140摄氏度下以20,000 Pa的马铃薯圆柱体进行煎炸会导致中心温度降低（5摄氏度），并使产品的断裂力发生变化。这可能是因为由于蒸汽产生而引起的压力累积导致温度饱和度增加。到达内部结构崩溃和突然降压的位置。为了验证这一解释，已经提出了一个数学模型，该模型使用通过商业COMSOL Multiphysics CFD程序实现的热与质耦合的二维模型（圆柱对称性）。这包括两个主要方程式，一个方程式用于传热（外部对流，内部传导和相变），另一个方程式用于联系蒸汽传输和压力累积（达西定律）。该模型的求解使用失水量和随时间变化的渗透率的实验数据。后者与纹理变化有关，被提议作为调节现象的内部蒸气调节剂。尽管该模型很简单，因为它考虑了内部压力的平均值，但是它能够再现遇到的温度曲线。

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《Acta Horticulturae》 |2008年第802期|共6页
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Mir J.; Oria R.; Salvador M. L.;
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正文语种 eng
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chemical composition; cooking methods; frying; heat transfer; mass transfer; mathematical models; potatoes; temperature; vacuum; vapour; water content; Solanum tuberosum;

机译：化学成分;烹饪方法;油炸;传热;传质;数学模型;马铃薯;温度;真空;蒸气;水分;马铃薯;

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1. Numerical modelling of coupled heat and mass transport in vacuum frying of potato cylinders. [J] . Mir J., Oria R., Salvador M. L. Acta Horticulturae . 2008,第802期

机译：马铃薯圆筒真空油炸过程中传热与传质耦合的数值模型。
2. Numerical modelling of the heat and mass transport processes in a vacuum vapour phase soldering system [J] . Illés Balázs, Skwarek Agata, Géczy Attila, International Journal of Heat and Mass Transfer . 2017,第nova期

机译：真空气相焊接系统中传热和传质过程的数值模型
3. 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] . Naghavi Enayat-Allah, Dehghannya Jalal, Ghanbarzadeh Babak Journal of food engineering . 2018,第OCTa期

机译：3D计算模拟，用于预测深海油炸不同浓度藻酸盐的马铃薯条在油炸过程中的动量，热量和质量传递
4. NUMERICAL STUDY ON COUPLED HEAT AND MASS TRANSFER IN POTATO DURING HOT -AIR DRYING [C] . Wei Cai, Guozhen Xie, Lina Zhang, Inaugural US-EU-China Thermophysics Conference . 2009

机译：热水干燥期间马铃薯耦合热量和传质的数值研究
5. Numerical Modeling of Heat Transport for Ground-Coupled Heat Pump (GCHP) Systems and Associated Life Cycle Assessments. [D] . Ozdogan-Dolcek, Ayse. 2015

机译：地面耦合热泵（GCHP）系统热传输的数值模型和相关的生命周期评估。
6. Heat and mass transfer in deep-frying of pumpkin sweet potato and taro [O] . Araya Ahromrit, Prabhat K. Nema 2010

机译：油炸南瓜地瓜和芋头时的传热传质
7. This article presents a new numerical model describing the behaviour of a thermally thick wood sample exposed to high solar heat flux (above 1 MW/m2). A preliminary study based on dimensionless numbers is used to classify the problem and support model building assumptions. Then, a model based on mass, momentum and energy balance equations is proposed. These equations are coupled with liquid-vapour drying model and pseudo species biomass degradation model. By comparing to a former experimental study, preliminary results have shown that these equations are not enough to accurately predict biomass behaviour under high solar heat flux. Indeed, a char layer acting as radiative shield forms on the sample exposed surface. In addition to this classical set of equations, it is mandatory to take into account radiation penetration into the medium. Furthermore, as biomass contains water, medium deformation consecutively to char steam gasification must also be implemented. Finally, with the addition of these two strategies, the model is able to properly capture the degradation of biomass when exposed to high radiative heat flux over a range of sample initial moisture content. Additional insights of biomass behaviour under high solar heat flux were also derived. Drying, pyrolysis and gasification fronts are present at the same time inside of the sample. The coexistence of these three thermochemical fronts leads to char gasification by the steam produced from drying of the sample, which it is the main phenomenon behind medium ablation. [O] . Pozzobon, Victor, Salvador, Sylvain, Bézian, Jean Jacques 2018

机译：本文提供了一个新的数值模型，该模型描述了暴露于高太阳热通量（高于1 / MW / m2）的热厚木材样品的行为。基于无量纲数的初步研究用于对问题进行分类并支持模型构建假设。然后，提出了一种基于质量，动量和能量平衡方程的模型。这些方程式与液体蒸汽干燥模型和假物种生物质降解模型耦合。通过与以前的实验研究进行比较，初步结果表明，这些方程不足以准确预测高太阳热通量下的生物量行为。的确，在样品暴露的表面上形成了充当辐射屏蔽层的炭层。除了这套经典的方程式之外，还必须考虑到辐射向介质的渗透。此外，由于生物质中含有水，因此还必须在炭蒸气汽化后进行连续的介质变形。最后，通过添加这两种策略，该模型能够在一定范围的样品初始水分含量下暴露于高辐射热通量的情况下，正确捕获生物质的降解。还得出了在高太阳热通量下生物量行为的其他见解。样品内部同时存在干燥，热解和气化前沿。这三个热化学前沿的共存会导致样品干燥产生的蒸汽产生焦炭气化，这是介质烧蚀的主要现象。

Numerical modelling of coupled heat and mass transport in vacuum frying of potato cylinders.

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