A modified predictive model for colour changes in French fries during frying

During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of physics. Conference series 2021-07, Vol.1988 (1), p.12030
Hauptverfasser: Othman, Siti Nabihah, Jamil, Norazaliza Mohd
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the french fries. In this study, we developed a modified mathematical model for colour changes of French fries during frying. The colour changes were formulated using a first-order ordinary differential equation that was solved using the 4 th order Runge-Kutta method in the MATLAB software. The formulation for rate constant was modified using the Arrhenius equation and the sum squared error (SSE) of the proposed model was compared with the SSE of existing models. The colour was evaluated based on two parameters which are oil temperature (150°C, 170°C, 190°C) during frying and sample thickness (5 mm,10 mm, 15 mm) of french fries. The results showed that incorporating the factor of moisture into the model provides a better prediction of lightness and yellowness of french fries during frying. Overall, we conclude that moisture plays a significant role in the colour changing of french fries.
ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1988/1/012030