OPTIMIZATION OF ENERGY CONSUMPTION DURING IMMERSION FRYING OF PEANUTS
Original scientific paper
DOI:
https://doi.org/10.2298/CICEQ230116018DKeywords:
Immersion frying, peanuts frying, energy consumption optimizationAbstract
This study investigated the influence of different regimes of immersion batch frying of peanuts on its specific energy consumption. The investigation was conducted via simulation, where energy consumption was calculated using various heat power/peanut mass ratios. As the result of the applied optimization procedure within the examined domain and calculation data, it was estimated that a regime with 24 kW of heating power and 28.6 kg of peanuts gave the minimum specific energy consumption. Besides that, the resulting surface could serve as a basis for designing and operating the frying equipment in more favorable regimes in terms of energy efficiency.
References
V. Oreopoulou, M. Krokida, D. Marinos-Kouris, in Handbook of drying, A.S. Mujumdar (Ed.), CRC Press, Boca Raton, FL (2015), 1189—1208. https://doi.org/10.1201/b17208.
J. Rossell, Frying: Improving quality, CRC Press, Boca Raton FL (2001). https://doi.org/10.1016/B978-1-85573-556-9.50002-X.
F. Kong, M.H. Oztop, R.P. Singh, M.J. McCarthy, LWT - Food Sci. Technol. 50 (1) (2013) 32—38. https://doi.org/10.1016/j.lwt.2012.07.044.
A. Alvis, C. Velez, M. Rada-Mendoza, M. Villamiel, H. S.Villada, Food Control 20 (2009) 321—325. https://doi.org/10.1016/j.foodcont.2008.05.016.
M. Farid, R. Kizilel, Chem. Eng. Process. 48 (2009) 217—223. https://doi.org/10.1016/j.cep.2008.03.013.
A. Ziaiifar, N. Achir, F. Curtois, I. Trezzani, G.Trystram, Int. J. Food Sci. 43 (2008) 1410—1423. https://doi.org/10.1111/j.1365-2621.2007.01664.x.
S. Sahin, S.G. Sumnu, Advances in deep fat frying foods, CRC Press, Boca Raton, FL (2009). https://doi.org/10.1201/9781420055597.
B.E. Farkas, R.P.Singh, T.R. Rumsey, J. Food Eng. 29 (1996) 211—226. https://doi.org/10.1016/0260-8774(95)00072-0.
A. Kita, A. Figiel, Polish J. Food Nutr. Sci. 57 (4B) (2007) 285—590. http://journal.pan.olsztyn.pl/EFFECT-OF-PARAMETERS-OF-THERMAL-PROCESS-ON-THE-PROPERTIES-OF-PEANUTS,98825,0,2.html.
E.K. Oke, M.A. Idowu, O.P. Sobukola, S.A.O. Adeyeye, O. Akinsola, J. Culin. Sci. Technol. 16 (2) (2018) 107—127. https://doi.org/10.1080/15428052.2017.1333936.
X. Shi, J.P. Davis, Z. Xia, LWT - Food Sci. Technol. 75 (2017) 520—528. https://doi.org/10.1016/j.lwt.2016.09.030.
M. Erickson, Deep Frying: Chemistry, Nutrition, and Practical Applications, 2nd ed., AOCS Press, Urbana, IL (2007). https://doi.org/10.1016/B978-1-893997-92-9.50001-3.
ASHRAE, ASHRAE Handbook—Refrigeration (SI), American Society of Heating, Refrigeration and Air-Conditioning Engineers, Atlanta (2006) ISBN 1-931862-86-9.
C. Tangduangdee, S. Bhumiratana, S. Tia, Int. Commun. Heat Mass Transf. 31 (1) (2004) 73—84. https://www.semanticscholar.org/paper/Heat-and-Mass-Transfer-during-Deep-Fat-Frying-of-as-Tangduangdee-Bhumiratana/56cdfa70773daa659e2f1bd386fc3cf6c4bd7644.
A. Miyagi, J. Food Process. Preserv. 37 (2013) 701—708. https://doi.org/10.1111/j.1745-4549.2012.00685.x.
A. Safari, R. Salamat, O-D. Baik, J. Food Eng. 230 (2018) 114—123. https://doi.org/10.1016/j.jfoodeng.2018.01.022.
S. Rahman, Food Properties Handbook, CRC Press, Boca Raton, FL (1995) https://doi.org/10.1201/9781420003093.
S. Sahin, S.K. Sastry, L. Bayindirli, J. Food Eng. 39 (3) (1999) 307—311. https://doi.org/10.1016/S0260-8774(98)00171-X.
R. Arora, Optimization Algorithms and Applications: CRC Press, Boca Raton, FL (2015) https://doi.org/10.1201/b18469.
J.A. Lazzus, M. Rivera, I. Salfate, G. Pulgar-Villarroel, P. Rojas, J. Eng. Thermophys. 25 (2) (2016) 216—226. https://doi.org/10.1134/S1810232816020065.
M. Gupta, in Advances in Deep-Fat Frying of Foods, S. Sahin, S.G. Sumnu (Eds.), CRC Press, Boca Raton, FL (2009), pp. 263—286. https://doi.org/10.1201/9781420055597.
H. Wu, H. Jouhara, S.A. Tassou, Appl. Therm. Eng. 51 (2013) 926—936. https://doi.org/10.1016/j.applthermaleng.2012.10.002.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Đorđije Doder, Damir Đaković, Borivoj Stepanov, Nikola Milivojević
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:
- the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
- the right to produce prepublications, reprints, and special editions of the Manuscript;
- the right to translate the Manuscript into other languages;
- the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
- the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
- the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
- the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.