A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems
A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems
复制标题
用于连续工业油炸系统研究和优化的二维油炸模型
DOI：
10.1016/j.applthermaleng.2012.10.002
复制
发表时间：
2013
影响因子：
6.4
通讯作者：
Wu H
中科院分区：
文献类型：
--
作者：
Wu H
在这项研究中，一个耦合的二维瞬态模型被开发来预测的温度，水分含量和油的吸收，在工业连续油炸锅中遇到的。采用变时间步长有限体积法对瞬态控制方程组进行了数值求解。该数学模型可用于分析不同油炸条件对油炸过程中水分、油分和温度分布的影响。数值结果表明，所开发的模型的适用性，可以帮助研究人员和设计人员确定最佳的操作条件油炸过程。该模型的物理和数学结构不仅允许扩展的公式，使框架的模型可以用于其他类似的食品加工系统，但也利用油炸锅的动态特性的发展和先进的控制策略的评估。
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.