Some considerations on a simultaneous heat and mass transfer food process. Model formulation

VILLA LUIS; GOTTIFREDI J.; BOUCÍGUEZ A.

International Review of Chemical Engineering

Praise Worthy Prize S.r.l. PUBLISHING HOUSE Editorial Staf

Lugar: Sofia; Año: 2011 vol. 3 p. 265 - 271

2035-1763

In this paper, a physical phenomena occurring during the early stage of deep fryingof undeformable (absence of mechanical deformation) samples of potato sticks is analyzed. Amathematical descriptive model consisting in a one dimensional free boundary problem, based ona certain number of assumptions, is presented. A moving front (free boundary) is observed duringthe first two minutes of the frying process. Such front moves from the oil ? potato stick interface tothe center of the cross section of the stick. During such period, vigorous water vaporization isobserved in the oil bath. That period ends when the advancing front reaches the center of thepotato sample.