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Simulation of a deep-fat frying process for tortilla chips
xiv, 114 leaves : illustrations ; 28 cm.
agreements also validate the frying mechanism proposed by
complex frying mechanism is helpful to improve the quality of
cooling processes and the temperature of the oil during
cooling processes of tortilla chips. Oil absorption
decreases as the cooling temperature increases. Initial
different frying and cooling time were determined using the
effects of different frying and cooling conditions on the
Experiments were conducted to validate the mathematical
frying and cooling processes for tortilla chips. The good
frying were measured. Oil content and moisture content for
function of frying/cooling time. Finite difference technique
mass transfer Both frying and cooling conditions are critical
model. The temperature of the chips during frying and
moisture content and thickness of the tortilla chip also
moisture content, and oil content were calculated as a
oil, moisture, and temperature profiles during the frying and
respectively. Comparisons between predicted and observed
results showed that the model successfully simulated the
simulated by applying energy and mass balance equations to a
single chip and a batch of tortilla chips. The temperature,
Soxhiet extraction and the convection oven methods,
the final products. The frying and cooling processes were
The process of deep-fat frying involves simultaneous heat and
this study. The mathematical model was used to analyze the
to the final product quality. An understanding of the
was used to solve the set of partial differential equations.
"Major subject: Agricultural Engineering".
Issued also on microfiche from Lange Micrographics.
Includes bibliographical references: pages 107-110.