Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 337-346 | Back to browse issues page


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1- Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran , khodakaramizahra@yahoo.com
2- Lecture, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
3- Assistant Professor, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
Abstract:   (498 Views)

In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions.

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Article Type: Original Research | Subject: food industry engineering
Received: 2019/10/13 | Accepted: 2021/06/7 | Published: 2021/10/2

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