A Two-dimensional Frying Model for the Investigation and Optimisation of Continuous Industrial Frying System

Hongwei Wu; Tassos Karayiannis; Savvas Tassou

doi:10.1016/j.applthermaleng.2012.10.002

A Two-dimensional Frying Model for the Investigation and Optimisation of Continuous Industrial Frying System

Hongwei Wu, Tassos Karayiannis, Savvas Tassou

Northumbria University

Research output: Contribution to journal › Article › peer-review

21 Citations (Scopus)

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Abstract

In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous deep fryers. The set of transient governing equations developed were solved numerically with the variable time-step finite volume method. The mathematical model can be used to analyse the effects of different frying conditions on the moisture, oil and temperature profiles during the frying processes. Numerical results are presented to show the applicability of the developed model and can help researchers and designers to ascertain optimum operational conditions of frying processes. The physical and mathematical construction of the model not only allows extension of the formulae so that the frame of the model can be used in other similar food processes systems, but also utilizes the dynamic characteristics of the fryer for development and evaluation of advanced control strategies.

Original language	English
Pages (from-to)	926-936
Journal	Applied Thermal Engineering
Volume	51
Issue number	1-2
DOIs	https://doi.org/10.1016/j.applthermaleng.2012.10.002
Publication status	Published - Mar 2013

Keywords

Frying processes
Transient model
Finite volume method
Control

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10.1016/j.applthermaleng.2012.10.002

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title = "A Two-dimensional Frying Model for the Investigation and Optimisation of Continuous Industrial Frying System",

abstract = "In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous deep fryers. The set of transient governing equations developed were solved numerically with the variable time-step finite volume method. The mathematical model can be used to analyse the effects of different frying conditions on the moisture, oil and temperature profiles during the frying processes. Numerical results are presented to show the applicability of the developed model and can help researchers and designers to ascertain optimum operational conditions of frying processes. The physical and mathematical construction of the model not only allows extension of the formulae so that the frame of the model can be used in other similar food processes systems, but also utilizes the dynamic characteristics of the fryer for development and evaluation of advanced control strategies.",

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AU - Wu, Hongwei

AU - Karayiannis, Tassos

AU - Tassou, Savvas

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Y1 - 2013/3

N2 - In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous deep fryers. The set of transient governing equations developed were solved numerically with the variable time-step finite volume method. The mathematical model can be used to analyse the effects of different frying conditions on the moisture, oil and temperature profiles during the frying processes. Numerical results are presented to show the applicability of the developed model and can help researchers and designers to ascertain optimum operational conditions of frying processes. The physical and mathematical construction of the model not only allows extension of the formulae so that the frame of the model can be used in other similar food processes systems, but also utilizes the dynamic characteristics of the fryer for development and evaluation of advanced control strategies.

AB - In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous deep fryers. The set of transient governing equations developed were solved numerically with the variable time-step finite volume method. The mathematical model can be used to analyse the effects of different frying conditions on the moisture, oil and temperature profiles during the frying processes. Numerical results are presented to show the applicability of the developed model and can help researchers and designers to ascertain optimum operational conditions of frying processes. The physical and mathematical construction of the model not only allows extension of the formulae so that the frame of the model can be used in other similar food processes systems, but also utilizes the dynamic characteristics of the fryer for development and evaluation of advanced control strategies.

KW - Frying processes

KW - Transient model

KW - Finite volume method

KW - Control

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SN - 1873-5606

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EP - 936

JO - Applied Thermal Engineering

JF - Applied Thermal Engineering

IS - 1-2

ER -

A Two-dimensional Frying Model for the Investigation and Optimisation of Continuous Industrial Frying System

Abstract

Keywords

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