Mathematical Modelling of Heat And Mass Transfer During Frying of Coated and Uncoated Products

BERTOLINI SUAREZ R., CAMPAÑONE LAURA, GARCIA M., NOEMI ZARITZKY

Buenos Aires, Argentina

Congreso; XXII Congreso Interamericano de Ingeniería Química.V Congreso Argentino de Ingeniería Química.; 2006

Asociación Argentina de Ingenieros Químicos

 An edible methylcellulose (MC) coating was applied to reduce oil uptake during frying of a dough system formulated with wheat flour. For coated dough discs the oil uptake reduction was 30% compared to uncoated ones; MC coating did not modify water content of the samples. Quality attributes of fried dough such as color and texture were measured along the experiments. A mathematical model of the deep-fat frying process based on the simultaneous numerical solution of the heat and mass transfer differential equations under unsteady state conditions was solved. The developed model included different stages of the frying process, heating of the product until boiling temperature of water was achieved, surface boiling up to the end of the frying process and cooling at environmental conditions after the product was removed from the fryer. Temperature profiles, loss of water and oil uptake were measured as a function of frying time. The model allowed to simulate satisfactorily the experimental data of temperature, water and oil content as a function of frying time.