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We present a mathematical model describing the process of frying by immersion in hot edible oil with specific reference to some experimental situation considered in the literature. The model includes one interface separating a water-saturated region from a fully vaporized region. Temperature and pressure on the interface satisfy Clapeyron's law and are free to evolve, providing the pressure gradient ultimately driving the vapor out of the sample. Particular attention is devoted to the early stage of vaporization, predicting the correct behavior of the interface. This detail proves to be crucial in performing numerical simulations. The comparison with experimental data is quite satisfactory. PRACTICAL APPLICATIONS

The mathematical model presented here can effectively describe the process of frying in the absence of mechanical deformation, as confirmed by comparison with a set of experimental data taken from the literature. Despite its limitations (one-dimensional geometry, temperature of oil constant, absence of mechanical deformations) the model is flexible enough to be extended to the more complex situations characterizing industrial processes. In particular, the simplifications made possible by the comparison of the timescales involved can be greatly advantageous from the computational point of view.
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Document Type: Research Article

Publication date: 2010-02-01

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