Speaker
Description
Poroviscoelastic equations coupled with the hybrid mixture theory (HMT) based fluid transport equations were studied for conventional and microwave frying of foods. In poroviscoelastic foods, the porous structure, fluid flow paths, and mechanical behavior continuously change during frying. As frying progresses, smaller pores merge to form larger pores, cell wall thickness changes, pore sizes redistribute across a product’s cross-section, and the mechanical behavior may change from viscous or elastic to viscoelastic. The material expands or shrinks depending on its nature and phenomena, such as glass transition and pore pressure. The process was modeled using hybrid mixture theory (HMT) based transport equations coupled with poroviscoelastic equations. HMT-based generalized Darcy’s law can describe Fickian and non-Fickian transport in biopolymers in glassy, rubbery, and transition states. Eulerian-Lagrangian transformation was used to transform the equations from moving to stationary coordinates. The poroviscoelastic constitutive equations coupled with the momentum balance equations were used to describe the volume changes caused by positive pore pressure and shrinkage caused by elastic recovery in the material. Model validation was performed. The validated model was used to study oil uptake and textural changes in potatoes during frying. The mechanical texture changes from elastic to viscoelastic near the center and a crispier layer near the surface of material. The solution of the model provided insights into this highly dynamic process. To modify the pore pressure distribution and oil uptake, microwave frying experiments were conducted and Maxwell equations were coupled with the frying model. Using simulation results, the process parameters leading to reduced oil uptake and desirable mechanical texture were identified.
| Country | United States |
|---|---|
| Acceptance of the Terms & Conditions | Click here to agree |
