Abstract
Heat and mass transfer parameters, effective thermal diffusivity, heat transfer coefficient, effective moisture diffusivity and moisture transfer coefficient—for pumpkin (Cucurbita pepo), sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) under deep-frying conditions were determined by fitting experimental data on transient values of temperature and moisture content to the solution of the standard diffusion equation in cylindrical coordinates as modified by Dincer (Heat Mass Transfer 32:109–113, 1996). A case of Biot number in the range of 0< B i <100 was considered in this study. Remarkably good agreement was found between estimated and calculated values as the root mean square error between the measured and calculated temperature and moisture content values were only 5.0% and 1.3%, respectively. The model can be easily and effectively used to determine effective diffusion coefficients as well as transfer coefficients for heat and mass transfer. The oil uptake values for the above vegetables were lower than the values reported for other deep fried products.
Similar content being viewed by others
References
Anon (2007) www.bot.or.th Blank of Thailand website, www.bot.or.th/BOTHomepage/DataBank/Real_Sector/Industry/Vegetable_Oil/8-8-2000-Th-i/vegetable_oil.pdf. (Accessed on 8th March 2007)
AOAC (2000) Official methods of analysis. In: Horwitz W (ed) Association of official analytical chemists, 17th edn. Washington DC
Ateba P, Mittal GS (1994) Modelling the deep-fat frying of beef meatballs. Int J Food Sci Technol 29:429–440
Blumenthal MM (2001) A new look at frying science. Cereal Foods World 46(8):352–354
Carslaw HS, Jaeger JC (1980) Conduction of heat in solids, 2nd edn. Oxford University Press, London
Costa RM, Oliveira FAR, Delaney O, Gekas V (1999) Analysis of the heat transfer coefficient during potato frying. J Food Eng 39:293–299
Dincer I (1996) Modelling for heat and mass transfer parameters in deep-frying of products. Heat Mass Transf 32:109–113
Emmanuel-Ikpeme CA, Eneji CA, Esslet U (2007) Storage stability and sensory evaluation of taro chips fried in palm oil, palm olein oil, groundnut oil, soybean oil and their blends. Pakistan J Nutr 6:570–575
Farid MM, Chen XD (1998) The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure. Heat Mass Transf 34(1):69–77
Farinu A, Baik OD (2008) Convective mass transfer coefficients in finite element simulations of deep fat frying of sweet potato. J Food Eng 89:187–194
Farinu A, Bail O-D (2007) Thermal properties of sweet potato with its moisture content and temperature. Int J Food Prop 10(4):703–719
Gebhart B (1993) Heat Conduction and mass diffusion. McGraw-Hill Inc, New York
Moreira RG, Palau JE, Sweat VE (1992) Thermal properties of tortilla chips during deep-fat frying. ASAE paper No. 92-6595. Am Soc Agric Eng. St Joseph, MI
Moreira RG, Palau JE, Sweat VE, Sun X (1995) Thermal properties of tortilla chips as a function of frying time. J Food Process Preserv 19:175–189
Nema PK, Prasad S (2004) Effects of frying oil temperature on quality and yield of potato chips. J Food Sci Technol 41(4):448–450
Persson E, Sjoholm I, Skog K (2002) Heat and mass transfers in chicken breasts-effect on PhIP formation. Eur Food Res Technol 214(6):455–459
Rice P, Gamble MH (1989) Modelling moisture loss during potato slice frying. Int J Food Sci Technol 24:183–187
Singh RP (1995) Heat and mass transfer in food during fat frying. J Food Technol 49:134–137
Sungpuag P, Tangchitpianvit S, Chittchang U, Wasantwisut E (1999) Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand. Food Chem 64:163–167
Tangduangdee C, Bhumiratana S, Tia S (2003) Heat and mass transfer during deep-fat frying of frozen composite foods with thermal protein denaturation as quality index. Sci Asia 29(4):355–364
Totani N, Ohno C, Yamaguchi A (2006) Is the frying oil in deep-fried foods safe? J Oleo Sci 55(9):449–456
Ufheil G, Escher F (1996) Dynamics of oil uptake during deep-fat frying of potato slices. Lebensm-Wiss Technol 29(7):640–644
Williams R, Mittal GS (1999) Low-fat fried foods with edible coatings: modeling and simulation. J Food Sci 64(2):317–322
Yamsaengsung R, Moreira RG (2002) Modeling the transport phenomena and structural changes during deep fat frying, Part I: model development. J Food Eng 53:1–10
Yildiz A, Palazoglu TK, Erdogdu F (2007) Determination of heat and mass transfer parameters during frying of potato slices. J Food Eng 79:11–17
Acknowledgment
Araya acknowledges with gratitude the support by the Department of Food Technology, Faculty of Technology, Khon Kaen University.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ahromrit, A., Nema, P.K. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. J Food Sci Technol 47, 632–637 (2010). https://doi.org/10.1007/s13197-010-0100-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-010-0100-7