Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 86-103 |
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Maroufpour B, Ziaiifar A M, Ghorbani M, Sabbaghi H, Yalghi S. Analysis of heat and mass transfer during hot air frying and deep frying of shrimp. FSCT 2025; 22 (161) :86-103
URL: http://fsct.modares.ac.ir/article-7-72587-en.html
URL: http://fsct.modares.ac.ir/article-7-72587-en.html
Bahareh Maroufpour1 
, Aman Mohammad Ziaiifar * 2, Mohammad Ghorbani3 , Hassan Sabbaghi4 , Saeed Yalghi5
, Aman Mohammad Ziaiifar * 2, Mohammad Ghorbani3 , Hassan Sabbaghi4 , Saeed Yalghi5
1- Department of Food Industry Science and Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- Associate Professor, Department of Food Industry Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran ,ziaiifar@gau.ac.ir
3- Associate Professor, Department of Food Chemistry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4- . Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Animal Science, University of Torbat-e Jam, Torbat-e Jam, Razavi Khorasan Province, Iran.
5- Assistant Professor of Fisheries Department, Golestan Province Fisheries Research Center, Gorgan, Iran
2- Associate Professor, Department of Food Industry Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran ,
3- Associate Professor, Department of Food Chemistry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4- . Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Animal Science, University of Torbat-e Jam, Torbat-e Jam, Razavi Khorasan Province, Iran.
5- Assistant Professor of Fisheries Department, Golestan Province Fisheries Research Center, Gorgan, Iran
Abstract: (111 Views)
In this research, transfer phenomena during hot air frying and deep frying were investigated. Hot air frying (HAF) and deep frying (DFF) were carried out at 160 °C for 15 minutes for shrimp cylindrical pieces. Temperature variations at the product's core were recorded using a T-type thermocouple equipped Data Logger and PicoLog software on a computer. Moisture content and oil of the product were determined. Heat and mass transfer parameters estimate by using the logarithmic plot of dimensionless temperature against time and empirical equations. Results showed that Mass and heat transfer parameters during hot air frying were lower than deep frying method. In deep frying, the Biot number and the effective diffusion coefficient were higher than the hot air frying method. The kinetic constant of moisture reduction in the product was higher in the deep frying method.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2023/11/23 | Accepted: 2024/05/12 | Published: 2025/06/22
Received: 2023/11/23 | Accepted: 2024/05/12 | Published: 2025/06/22
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