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首页> 外文期刊>Computers and Electronics in Agriculture >Effect of hydrocolloid type on transfer phenomena during deep-fat frying of coated potato strips: Numerical modeling and experimental analysis
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Effect of hydrocolloid type on transfer phenomena during deep-fat frying of coated potato strips: Numerical modeling and experimental analysis

机译：水胶体型对涂层涂层地带深脂肪煎炸过程中转移现象的影响：数值建模与实验分析

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Numerical simulation is a valuable tool to predict the behavior of systems as well as to optimize and control various food processes. The main aim of this work was to develop a 3-D model to numerically simulate momentum, heat, and mass transfer during deep-fat frying of coated potato strips with a particular focus on the influence of hydrocolloid type. The samples were pre-treated with different hydrocolloids (sodium alginate, Arabic gum, and carrageenan) separately and then fried at different positions of fryer. In order to validate the model, experimental measurements of moisture content (MC), oil uptake (OU), core (T-co) and surface (T-surf) temperatures of potatoes, and oil temperature (T-0) were carried out. Oil velocity ((u) over right arrow (0)) was also simulated. The results indicated that profiles of dependent variables were not significantly (p & 0.05) affected by four positions of the samples in the fryer. The MC and OU were significantly lower in coated potatoes (p & 0.05) compared to non-coated samples. Sodium alginate was more effective than two other gums in decreasing OU. In addition, the rates of T-co and T-surf increased in the samples and T-0 and &(u)over right arrow&(0) distributions were influenced by pre-treatment. The maximum values of computed (u) over right arrow (0) were 5.41 x 10(-3)-5.57 x 10(-3) m/s during frying of different potato strips. A comparison of model predictions and experimental data showed their overall good agreement (except for OC with mean relative error & 20%). Generally, the findings of this work may be used to provide further insights into the influence of hydrocolloid type on transfer phenomena during frying. It may also be valuable to better understand the process and improve quality of fried coated food.
机译：数值模拟是一种有价值的工具，可以预测系统的行为以及优化和控制各种食物过程。这项工作的主要目的是开发一个三维型号，以在涂层的土豆泥条的深脂肪油炸过程中进行数值模拟动量，热量和传质，特别注重水胶体型的影响。将样品分别用不同的水胶体（藻酸钠，阿拉伯胶和角叉菜胶片）预处理，然后在炸炸剂的不同位置煎炸。为了验证模型，进行水分含量的实验测量（MC），油吸收（OU），核心（T-CO）和土豆的表面（T-SHIN）和油温（T-0） 。还模拟了油速度（（u）右箭头（0））。结果表明，受油炸物中样品中的四个位置影响的依赖变量的谱没有显着（P＆amp; 0.05）。与未涂覆的样品相比，MC和OU在涂覆的土豆（P＆amp; 0.05）中显着降低。藻酸钠比另外两个牙龈更有效地减少OU。另外，样品和T-0和＆amp的T-Co和T-冲浪的速率增加;（U）在右箭头＆amp; （0）分布受预处理的影响。在右箭头（0）上的计算（U）的最大值为5.41 x 10（-3）-5.57 x 10（-3）m / s在煎炸过程中。模型预测和实验数据的比较显示了整体良好的一致性（外文相对误差和amp; 20％除外）。通常，该作品的发现可用于提供进一步的见解，以进一步了解煎炸过程中的水胶体类型对转移现象的影响。更好地了解该过程和提高油炸涂层食物的质量也可能是有价值的。

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