Please use this identifier to cite or link to this item: http://buratest.brunel.ac.uk/handle/2438/10482
Title: A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems
Authors: Wu, H
Karayiannis, TG
Tassou, SA
Keywords: Control;Finite volume method;Frying processes;Transient model
Issue Date: 2013
Citation: Applied Thermal Engineering, 2013, 51, pp. 926 - 936
Abstract: In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous deep fryers. The set of transient governing equations developed were solved numerically with the variable time-step finite volume method. The mathematical model can be used to analyse the effects of different frying conditions on the moisture, oil and temperature profiles during the frying processes. Numerical results are presented to show the applicability of the developed model and can help researchers and designers to ascertain optimum operational conditions of frying processes. The physical and mathematical construction of the model not only allows extension of the formulae so that the frame of the model can be used in other similar food processes systems, but also utilizes the dynamic characteristics of the fryer for development and evaluation of advanced control strategies. © 2012 Elsevier Ltd. All rights reserved.
Description: This article has been made available through the Brunel Open Access Publishing Fund.
URI: http://bura.brunel.ac.uk/handle/2438/10482
DOI: http://dx.doi.org/10.1016/j.applthermaleng.2012.10.002
ISSN: S1359431112006588
1359-4311
Appears in Collections:Brunel OA Publishing Fund
Dept of Mechanical Aerospace and Civil Engineering Research Papers

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