Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/10480
Title: Analysis and simulation of continuous food frying processes
Authors: Wu, H
Tassou, SA
Karayiannis, TG
Jouhara, H
Keywords: Frying processes;Dynamic simulation;Control;Energy consumption
Issue Date: 2013
Citation: Applied Thermal Engineering, 2013, 53, pp. 332 - 339
Abstract: Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex to control due to the variability of raw materials, the large number of parameters involved and the interactions between these parameters. Good control of the process is, however, important as it determines not only the final product quality attributes but also has a significant influence on energy consumption. This paper presents a quasi steady state model for the simulation of a continuous frying system. The model which was implemented in the MATLAB/Simulink environment has been shown to reproduce data from an industrial crisp production line with a reasonable degree of accuracy. The model can be used to investigate the impact of different design and control strategies on energy consumption.
Description: This article has been made available through the Brunel Open Access Publishing Fund.
URI: http://bura.brunel.ac.uk/handle/2438/10480
DOI: http://dx.doi.org/10.1016/j.applthermaleng.2012.04.023
ISSN: 1359-4311
Appears in Collections:Brunel OA Publishing Fund
Dept of Mechanical Aerospace and Civil Engineering Research Papers

Files in This Item:
File Description SizeFormat 
FullText.pdf996.14 kBAdobe PDFView/Open


Items in BURA are protected by copyright, with all rights reserved, unless otherwise indicated.