<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (<italic>ipekere</italic>) chip. The explicit Finite Difference Technique (FDT) was used to conduct a numerical solution to the consequential governing equation (partial differential equation) that was used to describe the mass transfer rate during the process. Computer codes that were computed in MATLAB were used for the implementation of FDT at diverse frying conditions. Samples of the plantain were cut into portions of 2 mm thickness, and these sliced portions were fried at separate frying oil temperatures (170, 180 and 190°C) between 0.5 and 4 minutes. The experimental data and the predicted outcomes were compared for the validation of the model, and the juxtaposition revealed a plausible agreement. The predicted values and the experimental values of oil and moisture transfer models produced correlation coefficients that range from 0.96 to 0.99 and 0.94 to 0.99, respectively. The predicted outcomes could be utilized for the control and design of the DFF.</p></abstract>

This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT) was used to conduct a numerical solution to the consequential governing equation (partial differential equation) that was used to describe the mass transfer rate during the process. Computer codes that were computed in MATLAB were used for the implementation of FDT at diverse frying conditions. Samples of the plantain were cut into portions of 2 mm thickness, and these sliced portions were fried at separate frying oil temperatures (170, 180 and 190°C) between 0.5 and 4 minutes. The experimental data and the predicted outcomes were compared for the validation of the model, and the juxtaposition revealed a plausible agreement. The predicted values and the experimental values of oil and moisture transfer models produced correlation coefficients that range from 0.96 to 0.99 and 0.94 to 0.99, respectively. The predicted outcomes could be utilized for the control and design of the DFF.

Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (<italic>Musa paradisiacal</italic> AAB) Chips (<italic>ipekere</italic>)

Department of Biosystems and Agricultural Engineering

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain ( AAB) Chips ()

This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change...

Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere)

Publié en ligne: 24 déc. 2020

Pages: 247 - 256

Reçu: 26 mai 2020

Accepté: 15 août 2020

DOI: https://doi.org/10.2478/aucft-2020-0022

Mots clés
mass transfer, moisture loss, oil uptake, frying, plantain

© 2020 James Abiodun Adeyanju et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere)

Publié en ligne: 24 déc. 2020

Pages: 247 - 256

Reçu: 26 mai 2020

Accepté: 15 août 2020

DOI: https://doi.org/10.2478/aucft-2020-0022

Mots clésmass transfer, moisture loss, oil uptake, frying, plantain

© 2020 James Abiodun Adeyanju et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
mass transfer, moisture loss, oil uptake, frying, plantain