Modeling Mass Transfer Kinetics and Thermodynamic Properties of Ultrasonically Pretreated and Untreated Apple Slices During Air-Frying

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Mohammad Fikry, Mohamed Tagrida, Esraa Mousa, Ebtihal Khojah, Huda Aljumayi, Saleh Al-Ghamdi, Kazunori Kadota, Achmat Sarifudin
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Abstract

The combination of pretreatment with ultrasonic technology and air-frying could improve the quality and efficiency of apple slice processing. This research aimed to explore how ultrasonic treatment prior to frying and varying temperatures during air-frying impact the drying and thermodynamic characteristics of apple slices. The study also aimed to assess mathematical models that explain the moisture transfer kinetics and to numerically simulate the moisture distribution in apple slices during air-frying operation. The results revealed that the moisture content and water activity (aw) of apple slices consistently decreased with longer frying times, regardless of the temperature. The mathematical models' precision was confirmed through regression analysis, which accurately represented the dynamics of moisture transfer, activation energy (Ea), and Gibbs free energy (ΔG) throughout the frying process. The results of the statistical analysis showed that the two-term (exponential) model was effective in predicting moisture transfer in apple slices throughout air-frying process, while the spatial distribution of moisture was successfully illustrated by the diffusion model under different conditions. Additionally, numerical simulations showed that moisture removal is faster at higher frying temperatures, and ultrasonic pretreatment led to a shorter frying time. Ultrasonic pretreatment combined with higher frying temperatures led to reduced differential enthalpy, along with an increased effective moisture diffusivity and Gibbs free energy difference. These findings are essential for improving and optimizing the frying process in food manufacturing.

模拟超声波预处理和未处理苹果片在空气油炸过程中的传质动力学和热力学性质
将超声波技术预处理与空气油炸相结合可提高苹果片加工的质量和效率。这项研究旨在探索油炸前超声波处理和空气油炸过程中的不同温度如何影响苹果片的干燥和热力学特性。研究还旨在评估解释水分转移动力学的数学模型,并对空气油炸操作过程中苹果片的水分分布进行数值模拟。结果表明,无论温度如何,随着油炸时间的延长,苹果片的水分含量和水分活度(aw)持续下降。通过回归分析证实了数学模型的精确性,它准确地表示了整个油炸过程中水分转移、活化能(Ea)和吉布斯自由能(ΔG)的动态变化。统计分析结果表明,二项(指数)模型能有效预测苹果片在整个空气油炸过程中的水分转移,而扩散模型则成功地说明了水分在不同条件下的空间分布。此外,数值模拟显示,油炸温度越高,水分去除越快,超声波预处理可缩短油炸时间。超声波预处理与较高的油炸温度相结合,降低了差焓,同时增加了有效水分扩散率和吉布斯自由能差。这些发现对于改进和优化食品生产中的油炸过程至关重要。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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