Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
Autor(a) principal: | |
---|---|
Data de Publicação: | 1999 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6456 |
Resumo: | The complexity of the frying process impairs the development of mechanistic models to describe water losses. Empirical models, though lacking a theoretical basis, may provide a suitable and simpler alternative. In this work it was found that a two parallel compartments model (core and edge compartments), with a time-dependent boundary condition, could be successfully applied for this purpose. The model showed a good fit to the experimental data for a variety of experimental conditions tested: potato geometry and size, temperature, oil type and oil use. The core compartment was found to contain about 63% of the initial potato water content. The rate constants of two-compartments were very sensitive to slice thickness, whereas temperature affected only the rate constant of the core compartment. No significant effects were detected in terms of oil type or oil use. |
id |
RCAP_ae0a040c2012da4270ad46c87e0c35f6 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/6456 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic modelParameter estimationPotato sizeOil typeOil useTemperatureThe complexity of the frying process impairs the development of mechanistic models to describe water losses. Empirical models, though lacking a theoretical basis, may provide a suitable and simpler alternative. In this work it was found that a two parallel compartments model (core and edge compartments), with a time-dependent boundary condition, could be successfully applied for this purpose. The model showed a good fit to the experimental data for a variety of experimental conditions tested: potato geometry and size, temperature, oil type and oil use. The core compartment was found to contain about 63% of the initial potato water content. The rate constants of two-compartments were very sensitive to slice thickness, whereas temperature affected only the rate constant of the core compartment. No significant effects were detected in terms of oil type or oil use.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaCosta, R. M.Oliveira, F.A.R.2011-10-18T19:10:28Z19991999-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6456engCOSTA, R.M. ; OLIVEIRA, F.A.R. - Modelling the kinetics of water loss during potato frying with a compartmental dynamic model. Journal of Food Engineering. ISSN 0260-8774. Vol. 41, n.º 3-4 (1999), p. 177-185info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T12:00:27Zoai:repositorio.ucp.pt:10400.14/6456Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:00:27Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
title |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
spellingShingle |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model Costa, R. M. Parameter estimation Potato size Oil type Oil use Temperature |
title_short |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
title_full |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
title_fullStr |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
title_full_unstemmed |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
title_sort |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model |
author |
Costa, R. M. |
author_facet |
Costa, R. M. Oliveira, F.A.R. |
author_role |
author |
author2 |
Oliveira, F.A.R. |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Costa, R. M. Oliveira, F.A.R. |
dc.subject.por.fl_str_mv |
Parameter estimation Potato size Oil type Oil use Temperature |
topic |
Parameter estimation Potato size Oil type Oil use Temperature |
description |
The complexity of the frying process impairs the development of mechanistic models to describe water losses. Empirical models, though lacking a theoretical basis, may provide a suitable and simpler alternative. In this work it was found that a two parallel compartments model (core and edge compartments), with a time-dependent boundary condition, could be successfully applied for this purpose. The model showed a good fit to the experimental data for a variety of experimental conditions tested: potato geometry and size, temperature, oil type and oil use. The core compartment was found to contain about 63% of the initial potato water content. The rate constants of two-compartments were very sensitive to slice thickness, whereas temperature affected only the rate constant of the core compartment. No significant effects were detected in terms of oil type or oil use. |
publishDate |
1999 |
dc.date.none.fl_str_mv |
1999 1999-01-01T00:00:00Z 2011-10-18T19:10:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6456 |
url |
http://hdl.handle.net/10400.14/6456 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
COSTA, R.M. ; OLIVEIRA, F.A.R. - Modelling the kinetics of water loss during potato frying with a compartmental dynamic model. Journal of Food Engineering. ISSN 0260-8774. Vol. 41, n.º 3-4 (1999), p. 177-185 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
_version_ |
1817546709713027072 |