Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6456
Título: Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
Autor: Costa, R. M.
Oliveira, F.A.R.
Palavras-chave: Parameter estimation
Potato size
Oil type
Oil use
Data: 1999
Editora: Elsevier
Citação: 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
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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6456
Versão do Editor: doi:10.1016/S0260-8774(99)00095-3
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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