Numerical simulation of heat and mass transfer during frying of an edible coated dough system.

BERTOLINI-SUAREZ, R.; GARCIA, M.A.; ZARITZKY, N.E.

Paris, Francia

Congreso; ICEF 9 (International Congress on Engineering and Food).; 2004

The effect of an edible methylcellulose (MC) coating to reduce oil uptake during deep fat frying was analyzed on a dough system. Coating formulation included 1% MC and 0.75% sorbitol as plasticizer. Quality attributes (color and firmness) of coated fried samples did not differ from the control (uncoated). Coating allowed to reduce the oil uptake of dough discs to 30% (compared to the control) due to the thermogelation properties of MC. A mathematical model of the frying process based on the numerical solution of the heat and mass transfer differential equations under unsteady state conditions was proposed; it allowed to simulate satisfactorily the experimental data of temperature, water and oil content as a function of frying time. The mathematical model was extended to coated systems introducing the permeability coefficient of the oil in the coating.