The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels |
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| Authors: | Pablo Cortés Guillermo Badillo Luis Segura Pedro Bouchon |
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| Affiliation: | 1. Dept. of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile;2. Dept. of Food Engineering, Universidad del Bío‐Bío, Chillán, Chile;3. ASIS‐UC Interdisciplinary Research Program on Tasty and Healthy Foods, Pontificia Universidad Católica de Chile, Santiago, Chile |
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| Abstract: | Microstructure plays a key role in oil absorption during frying. The aim of this work was to improve our understanding of the relationship between microstructure and oil absorption, through the use of glass micromodels to obtain evidence of transport phenomena in three porous networks. Micromodels were saturated with water and partially immersed in oil at 190°C. Moisture and oil profiles were imaged to get water and oil saturation maps. Image and fractal analyses were performed to describe the morphology of the evaporation and oil fronts. Results showed that higher porosity facilitated the moisture removal and promoted greater oil absorption during cooling. The fractal dimension showed that microstructures with a relatively high number of fine capillaries were less stable and propitiated fingering during the advance of the evaporation front. In all matrices, the disruption of the surface oil film due to air penetration was a critical factor to stop oil imbibition. © 2015 American Institute of Chemical Engineers AIChE J, 62: 629–638, 2016 |
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| Keywords: | micromodel frying oil uptake pore network dehydration |
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