Performance Assessment of a Potato Crisp Frying Process

Frying is a common and popular cooking method, which has been widely used in food manufacturing, though it is a very energy-intensive process. Energy analysis has been commonly used to assess the performance of fryers. In this study, we attempted to exergetically assess the performance of a potato crisp frying system, which consists of three main components, a combustor, a heat exchanger, and a fryer. In the analysis, we utilized the actual operational data obtained from the literature. We determined exergy destruction in each system component and the whole system. We calculated universal and functional exergy efficiency values for the system components and compared them with each other. We also undertook a parametric study to investigate how the overall cycle performance was affected by changing the reference environment temperature and some operating conditions. We illustrated the exergy results through the Grassmann (exergy loss and flow) diagram. We calculated the universal exergetic efficiency values of 58, 82, and 77% for the combustor, heat exchanger, and fryer, respectively, with a universal exergetic efficiency value of 4% for the whole frying system. We found that the fryer had the highest functional exergetic efficiency value of 74%, followed by the heat exchanger with 47% and the combustor with 0.08%.