考虑两个域加热介质和样本翻转的甜甜圈深油炸的多剂模拟
Arash Ghaitaranpour1, Arash Koocheki1, Mohebbat Mohebbi1
1Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Current research in food science
|May 6, 2024
概括
一个基于代理的模型模拟了深油炸,揭示了热量和质量转移如何影响甜甜圈的水分和油含量. 在油炸过程中翻转甜甜圈显著影响了这些变化,改善了油炸食品的工艺设计.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 材料科学 材料科学 材料科学
背景情况:
- 深油炸涉及复杂的热量和质量转移现象.
- 了解这些过程对于优化油炸食品的质量和生产至关重要.
研究的目的:
- 开发和验证一种基于代理的模型,用于模拟甜甜圈油炸过程中的热量和质量转移.
- 为了研究加热介质和样品翻转对动态的影响.
主要方法:
- 开发一种基于代理的模型,包括双域加热和样本翻转.
- 模型的验证使用实验数据对水分含量,油含量和温度概况的验证.
- 分析甜甜圈粉碎和皮的热物理性质变化.
主要成果:
- 模型准确地预测了水分和油含量,粉碎水分达到60%,地水分下降到10%以下.
- 油的透在地中各不相同,受烤温度和结构的影响;在地较薄的区域形成了蒸发区.
- 样品翻转显著影响了热量和质量转移;碎片和地的特性以不同的速度变化.
结论:
- 经过验证的基于代理的模型为了解和改进深油炸过程提供了强大的工具.
- 模拟洞察力可以导致炸食品的增强设计和优化炸操作.
相关概念视频
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