Effect of Oil Type on Momentum, Heat, and Mass Transfer During Deep-Fat Frying of Potato Strips: Numerical and Experimental Study

The type of oil used during deep-fat frying can play a unique role in the transfer phenomena due to their different physicochemical properties. The effects of three types of oil, including canola, sunflower, and soybean oils, on the momentum, heat, and mass transfer during frying of potato strips were evaluated. The results showed that the oil type did not have a significant effect on moisture loss and oil uptake. However, the velocity distribution patterns of the three oils were not the same. The average simulated velocity for soybean oil was higher than those of the other two, attributable to its higher density. The results showed that the surface temperature of potatoes was affected by oil type. Overall, the developed numerical simulation could help in a better comprehension of the deep-fat frying of potato strips with the ultimate aim of producing low-fat quality products.