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Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries

Abstract : This paper develops a model for hot-air frying of frozen pre-fried french fries. A dynamic threecompartment model including heat and vapour transfer was developed. The model takes into account four major stages: defrosting, warm-up, convective drying and boiling drying. X-ray microtomographic observations led to the assumption of a compartmental structure: a central compartment (#1) with a high water content, a peripheral compartment (#3) corresponding to the dry crust and an intermediate compartment (#2) filled with vapour which appears during frying. The model was validated against experimental measurements: french fries core temperature, and average water content. Validations were made on three different hot-air frying conditions (combining convection and radiation). Heat transfer coefficient (ranging from 66-76 W•m −2 •K −1) and water transfer coefficient (ranging from 0.0035-0.0040 m•s −1) were identified. This model represented well enough the behaviour of french fries from defrosting to boiling drying to be used as a performant numerical tool to control and optimize hot-air frying.
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https://hal.inrae.fr/hal-03188348
Contributor : Daniel Goujot <>
Submitted on : Thursday, April 1, 2021 - 10:03:20 PM
Last modification on : Tuesday, September 7, 2021 - 3:44:08 PM
Long-term archiving on: : Friday, July 2, 2021 - 7:20:48 PM

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Têko Gouyo, Daniel Goujot, Philippe Bohuon, Francis Courtois. Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries. Journal of Food Engineering, Elsevier, 2021, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩. ⟨hal-03188348⟩

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