Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet
This study investigated the effects of temperature, air velocity, and frying time on heat and mass transfer during the hot air frying of chicken fillets. Experiments were conducted at temperatures of 160, 180, and 200 °C, air velocities of 1.5, 2.5, and 3.5 m/s, and frying times of 600, 1200, and 18...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001283 |
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| author | Fatemeh Keshavarziyan Habibollah Mirzaei Mahmoud Soltani Firouz Alireza Sadeghi Mahonak Majid Khanali Hossein Ali Tash Shamsabadi |
| author_facet | Fatemeh Keshavarziyan Habibollah Mirzaei Mahmoud Soltani Firouz Alireza Sadeghi Mahonak Majid Khanali Hossein Ali Tash Shamsabadi |
| author_sort | Fatemeh Keshavarziyan |
| collection | DOAJ |
| description | This study investigated the effects of temperature, air velocity, and frying time on heat and mass transfer during the hot air frying of chicken fillets. Experiments were conducted at temperatures of 160, 180, and 200 °C, air velocities of 1.5, 2.5, and 3.5 m/s, and frying times of 600, 1200, and 1800 s. The key parameters including the Biot number, heat transfer coefficient, effective moisture diffusion coefficient, mass transfer coefficient, and final moisture ratio were analyzed using response surface methodology (RSM). The results indicated that higher temperatures significantly enhanced moisture diffusion (7.32 × 10⁻⁸ to 18.51 × 10⁻⁸ m²/s) and reduced the final moisture ratio (7.14–30.26 %). Air velocity played a critical role in improving heat and mass transfer, with the Biot number ranging from 0.048 to 0.088, the heat transfer coefficient from 4.54 to 7.32 W/m² °C, and the mass transfer coefficient from 5.33 × 10⁻⁵ to 16.14 × 10⁻⁵ m/s. Optimal frying conditions—180 °C, 2.5 m/s air velocity, and 20 min frying time—achieved a desirable balance of low moisture content (∼15 %) and controlled fat absorption while maintaining product quality. This study demonstrates that precise control of frying parameters optimizes both heat and mass transfer, enabling the production of healthier, high-quality fried products. The developed RSM models provide a reliable framework for process optimization, applicable in industrial and domestic frying processes. |
| format | Article |
| id | doaj-art-099c93df14c54bd7b28a934ecf04d5ec |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-099c93df14c54bd7b28a934ecf04d5ec2025-08-20T02:39:58ZengElsevierApplied Food Research2772-50222025-06-015110081810.1016/j.afres.2025.100818Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken filletFatemeh Keshavarziyan0Habibollah Mirzaei1Mahmoud Soltani Firouz2Alireza Sadeghi Mahonak3Majid Khanali4Hossein Ali Tash Shamsabadi5Faculty of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranFaculty of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Corresponding author.Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Tehran, IranFaculty of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Tehran, IranFaculty of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranThis study investigated the effects of temperature, air velocity, and frying time on heat and mass transfer during the hot air frying of chicken fillets. Experiments were conducted at temperatures of 160, 180, and 200 °C, air velocities of 1.5, 2.5, and 3.5 m/s, and frying times of 600, 1200, and 1800 s. The key parameters including the Biot number, heat transfer coefficient, effective moisture diffusion coefficient, mass transfer coefficient, and final moisture ratio were analyzed using response surface methodology (RSM). The results indicated that higher temperatures significantly enhanced moisture diffusion (7.32 × 10⁻⁸ to 18.51 × 10⁻⁸ m²/s) and reduced the final moisture ratio (7.14–30.26 %). Air velocity played a critical role in improving heat and mass transfer, with the Biot number ranging from 0.048 to 0.088, the heat transfer coefficient from 4.54 to 7.32 W/m² °C, and the mass transfer coefficient from 5.33 × 10⁻⁵ to 16.14 × 10⁻⁵ m/s. Optimal frying conditions—180 °C, 2.5 m/s air velocity, and 20 min frying time—achieved a desirable balance of low moisture content (∼15 %) and controlled fat absorption while maintaining product quality. This study demonstrates that precise control of frying parameters optimizes both heat and mass transfer, enabling the production of healthier, high-quality fried products. The developed RSM models provide a reliable framework for process optimization, applicable in industrial and domestic frying processes.http://www.sciencedirect.com/science/article/pii/S2772502225001283FryingHeat and mass transfer coefficientsMoisture diffusivityRSM |
| spellingShingle | Fatemeh Keshavarziyan Habibollah Mirzaei Mahmoud Soltani Firouz Alireza Sadeghi Mahonak Majid Khanali Hossein Ali Tash Shamsabadi Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet Applied Food Research Frying Heat and mass transfer coefficients Moisture diffusivity RSM |
| title | Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet |
| title_full | Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet |
| title_fullStr | Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet |
| title_full_unstemmed | Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet |
| title_short | Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet |
| title_sort | optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet |
| topic | Frying Heat and mass transfer coefficients Moisture diffusivity RSM |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001283 |
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