การถ่ายเทความร้อนและมวลของการทอดในเครื่องทอดสูญญากาศ

Heat and Mass Transfer of Frying in Vacuum Fryer

Name: จริญญา จิโรจน์กุล

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Name: Jarinya Jirojkul

keyword: Deep-Fat Frying

; Vacuum Frying

; Fryeir

; Potato

; Oil Absorption

; Diffusion

; Heat Conduction

Abstract: This research studied heat and mass transfer in deep-fat frying and theeffects of factors such as oil temperature, pressure, frying time and dimension of foodon the transfer process and on the product quality.The study found that oil temperature affected the temperature and moisturecontent of the products. High-temperature frying enlhanced heat and mass transfer rate.Pressure during frying affected the moisture content of the products. Lowering pressurecaused decreasing boiling point of liquid within the products. Therefore, the moisturecontent of the products fried under vacuum frying decreased at a faster rate than that ofatmospheric frying. The shape of the food also affected the rate and amount of oilabsorption. Cubed potatoes which possessed the high ratio of crust/core absorbed moreoil than slab potatoes where the crust/core ratio was lower.This research also presented the development of mathematical equationsused for modeling heat and mass transfer in atmosphm-ic frying and vacuum frying.Deep-fat frying was viewed as a non-moving bounday problem because the thicknessof crust layer was considered very thin.Heat transfer in the core region was controlled by conduction. Effectivethermal diffusivity of the potato products fried between 120OC -160OC under atmosphericfrying was l.61xl0กำลัง-7 3.36x10กำลัง-7 m2/s and for the same product under vacuum frying, thevalue was 4.17xl0กำลัง-7- 6.34x10กำลัง-7 m2/s. Mass transfer in the core region was a result ofconcentration gradient. Effective mass diffusivity of potato between 120OC-160OC underatmospheric fiying process was 2.23x10กำลัง-9.-1.09x 10กำลัง-8and under the vacuum frying was5.83x10กำลัง-9-1.49 x10กำลัง-8 m2/s. Conclusively, the effective thermal diffusivity and effective massdiffusivity of the products fried under vacuum fiying were higher than atmosphericfrying.In the crust region, crust layer was very thin(0.5-0.8 rnrn) and most of theoil absorbed was within the crust. Therefore, oil accumulation within the crust can beused to estimate the crust thickness and the crust fcmnation rate. It was concluded thatcrust forming rate was linearly dependent on the oil temperature. The crust formationrate of the products fried under vacuum frying was higher than that under atmosphericfrying.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: ศักรินทร์ ภูมิรัตน์

Role: อาจารย์ที่ปรึกษา

Created: 2541

Issued: 2005-09-01

Modified: 2557-12-23

วิทยานิพนธ์/Thesis

ISBN: 9746243772

CallNumber: FDE71

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

©copyrights มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	FDE71.pdf	49.66 MB	521	2025-01-02 15:02:14
2	FDE71ab.pdf	113.69 KB	165	2022-03-04 15:25:21
3	FDE71ab.txt	2.6 KB	121	2022-03-04 15:25:22

ใช้เวลา

0.018982 วินาที