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Predicting lift-off time when deep-frying potato dough snacks. (English) Zbl 1468.80003

The prediction of lift-off time in hot oil is important in potato dough snacks production as it allows to control their contact with another components submerged at the oil. To calculate the lift-off time one must build and explore a realistic mathematical model of deep-frying process.
The authors use the so-called crust-core model to describe the frying of a long thin potato snack. This model takes into account the water evaporation from the snack; according to it, the snack volume is divided into two parts: the water-containing core and the dry crust where evaporation has finished. Their boundaries are moving with time, so the model includes the classical Stefan problem. An essential addition to this model proposed in the paper is the vapor layer that forms beneath the snack.
The conservation equations of mass, momentum and energy for each snack layer (including vapor blanket) are non-dimensionalized and solved numerically, thus allowing to find the lift-off time (i.e., the moment when the average density of the snack becomes less than the oil density) and the shape of the vapor blanket. The results obtained are in good agreement with experimental data.
It is shown that asymptotic analysis may simplify the problem and cheapen the calculations while the calculation results stay realistic.

MSC:

80A22 Stefan problems, phase changes, etc.
80A19 Diffusive and convective heat and mass transfer, heat flow
80M35 Asymptotic analysis for problems in thermodynamics and heat transfer
35B40 Asymptotic behavior of solutions to PDEs
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