Theoretical aspects of deep-fat frying

Models to describe frying process are needed for engineering design and optimization. Many studies in the recent years have followed the goal of developing the mathematical models describing heat, moisture and fat transfers during deep-fat frying process. In this paper, the different models which are developed in the literature for frying process are reviewed. The models were classified by several criteria. The important characteristics of product such as formation of two different sections (crust and core) and the conditions of process such as considering the cooling period after frying are largely discussed and their effect in model development were analyzed. The mechanisms and important factors in heat and mass transfers during frying process are also discussed.

کلیدواژه ها:

frying ، modeling ، heat transfer ، oil absorption