Modeling of the rheological and thermophysical properties of food materials when frying in a deep fryer

Abstract

© 2020 Trans Tech Publications Ltd, Switzerland. The deep-frying is one of the most widespread technologies for the production of culinary products and one of the foundations of the global food industry. In this connection, the researchers are faced with the continuous task of stable improve product quality, thermal efficiency and operating characteristics of equipment which, including, can be solved by increasing the precision of setting the thermal regime of heating the frying oil. In turn, the thermal mode of heating the frying oil directly affects its quality and the quality of the final product. It is known that for some media the macroscopic state at a given time depends on their state at earlier time (the phenomenon of memory). These work deals with the modeling of thermophysical processes in frying oil on the basis of the theory of materials with memory are considered. The influence of the oil degradation degree on the changes in its viscosity and convective heat transfer coefficient is shown. As a result of the analysis of the data, formulas for the corresponding corrections are derived. The conclusion is drawn that for the management of the quality of food requires data analysis when developing a mathematical model of the process.