Predicting lift-off time when deep-frying potato dough snacks

DOI10.1137/19M1294253MaRDI QIDQ4987976zbMATH OpenOpenAlexFDO

Authors

Publication date 11 May 2021

Published in SIAM Journal on Applied Mathematics (Search for Journal in Brave)

Full work available at URL https://arxiv.org/abs/1910.04458

zbMATH Keywords

Stefan problemNusselt numbercrust-core modelpotato snackvapor blanket model

Mathematics Subject Classification ID

Asymptotic behavior of solutions to PDEs (35B40) Stefan problems, phase changes, etc. (80A22) Asymptotic analysis for problems in thermodynamics and heat transfer (80M35) Diffusive and convective heat and mass transfer, heat flow (80A19)

Abstract: When frying potato snacks, it is typically observed that the dough, which is submerged in hot oil, after some critical time increases its buoyancy and floats to the surface. The lift-off time is a useful metric in ensuring that the snacks are properly cooked. Here we propose a multiphase mathematical model for the frying of potato snacks, where water inside the dough is evaporated from both the top and bottom surfaces of the snack at two receding evaporation fronts. The vapour created at the top of the snack bubbles away to the surface, whereas the vapour released from the bottom surface forms a buoyant blanket layer. By asymptotic analysis, we show that the model simplifies to solving a one-dimensional Stefan problem in the snack coupled to a thin-film equation in the vapour blanket through a non-linear boundary condition. Using our mathematical model, we predict the change in the snack density as a function of time, and investigate how lift-off time depends on the different parameters of the problem.

Recommendations

• A mathematical model of frying processes
• A mathematical model for a class of frying processes
• Modelling the frying of a non-deformable specimen by immersion in edible oil
• A mathematical model of meat cooking based on polymer-solvent analogy
• Asymptotic analysis of a multiphase drying model motivated by coffee bean roasting

Cites work

• Accurate solutions of moving boundary problems using the enthalpy method
• Exact and numerical solutions to a Stefan problem with two moving boundaries
• Remarks on the quasi-steady one phase Stefan problem
• Similarity Solutions to the Stefan Problem and the Binary Alloy Problem
• Solidification of fluids

Cited in

(1)

• Modelling the frying of a non-deformable specimen by immersion in edible oil

This page was built for publication: Predicting lift-off time when deep-frying potato dough snacks

Report a bug (only for logged in users!)Click here to report a bug for this page (MaRDI item Q4987976)