On the Initial Stage in Potato Immersion Frying

LUIS TADEO VILLA, R. LOZANO, ANGELICA BOUCIGUEZ

International Review of Chemical Engineering IRECHE

Prise Worthy Prize

Lugar: Sofia ; Año: 2014 vol. 6 p. 122 - 126

On the Initial Stage in Potato Immersion FryingLuis T. Villa1, Angélica C. Boucíguez2, Ricardo F.Lozano2 Abstract? In this paper, a descriptive mathematical model for the dynamical behaviorof the free moisture desortion front inside of a potato sample, along theinitial step (named also as vigorous bubbling stage) of an immersion fryingprocess in oil heat is formulated and solved. Such model was generated usingsome information provided in an author?s previous paper where,an initial freeboundary value problem (IFBVP) was formulated as a mathematical model todescribe the simultaneous heat and free moisture transfer during the stage ofthe process.Local in time, monotone dependence of the free moisture desorptionfront,upon a kinetic parameter interm ofthe oilbath temperature is also analyzed. Copyright © 2014Praise Worthy Prize S.r.l. -All rights reserved.Keywords:Potato Immersion Frying, Free MoistureFront, Initial Free Boundary Models