Modelling the kinetics of water loss during potato frying with a compartmental dynamic model

Detalhes bibliográficos
Autor(a) principal: Costa, R. M.
Data de Publicação: 1999
Outros Autores: Oliveira, F.A.R.
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.
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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
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