Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 16-30 |
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Asefi N, asefi N, salem A, SORIAYAY ZAFAR H. Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant. FSCT 2025; 22 (163) :16-30
URL: http://fsct.modares.ac.ir/article-7-58031-en.html
URL: http://fsct.modares.ac.ir/article-7-58031-en.html
Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant
1- Graduate, Department of Food Science and Technology, Tabriz Branch
2- Associate Professor ,n.asefi@iaut.ac.ir
3- student
4- PhD
2- Associate Professor ,
3- student
4- PhD
Abstract: (65 Views)
Abstract
Eggplant has a short shelf life due to its high moisture content and softening of the tissue during storage. Therefore, it is necessary to use appropriate methods for processing, to increase storage time and maintain its nutritional value. In fact, understanding the heat and mass transfer during frying can be useful for optimizing and controlling the process as much as possible. In this study, the effect of frying at 160, 180, and 200 ° C for 20, 36, 124, and 200 seconds on moisture content, oil content, moisture, and oil transfer kinetics, and estimation of convective heat transfer coefficient was analyzed. The results showed that the samples fried at 160 ° C for 124 seconds had the lowest oil absorption. It was also found that as the temperature and frying time decreased, the oil content of the samples also decreased. In addition, the experimental models fit the experimental data well. In addition, the results showed that the sample fried for 200 seconds at 200 ° C had the lowest moisture content ratio. It is known, increasing the frying temperature of the synthetic constant, also increases the decrease in humidity, which indicates that the rate of moisture exit of the product was higher at high temperatures than at lower temperatures. Also, increasing the frying time and temperature reduced the moisture content of the samples. The convective heat transfer coefficient is higher in the early times of the process and decreases with time as the frying time elapses. The maximum value of h was related to the twentieth seconds at a frying temperature of 200 ° C.
Eggplant has a short shelf life due to its high moisture content and softening of the tissue during storage. Therefore, it is necessary to use appropriate methods for processing
Article Type: Original Research |
Subject:
food industry engineering
Received: 2021/12/20 | Accepted: 2023/07/31 | Published: 2025/08/23
Received: 2021/12/20 | Accepted: 2023/07/31 | Published: 2025/08/23
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