TY - JOUR
T1 - A Two-dimensional Frying Model for the Investigation and Optimisation of Continuous Industrial Frying System
AU - Wu, Hongwei
AU - Karayiannis, Tassos
AU - Tassou, Savvas
PY - 2013/3
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
UR - https://www.scopus.com/pages/publications/84870178653
U2 - 10.1016/j.applthermaleng.2012.10.002
DO - 10.1016/j.applthermaleng.2012.10.002
M3 - Article
SN - 1359-4311
SN - 1873-5606
VL - 51
SP - 926
EP - 936
JO - Applied Thermal Engineering
JF - Applied Thermal Engineering
IS - 1-2
ER -