On the Initial Stage in Potato Immersion Frying

Abstract

In this paper, a descriptive mathematical model for the dynamical behavior of the free moisture desortion front inside of a potato sample, along the initial step (named also as vigorous bubbling stage) of an immersion frying process in oil heat is formulated and solved. Such model was generated using some information provided in an author’s previous paper where, an initial free boundary value problem (IFBVP) was formulated as a mathematical model to describe the simultaneous heat and free moisture transfer during the stage of the process. Local in time, monotone dependence of the free moisture desorption front, upon a kinetic parameter in term of the oil bath temperature is also analyzed.