Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping

Two domain heating media and sample flipping during processing were considered when developing an agent-based model to explain coupled heat and mass transfer phenomena during deep fat frying of doughnuts. The model was validated by comparing the moisture content, oil content and temperature profiles...

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Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Arash Ghaitaranpour, Arash Koocheki, Mohebbat Mohebbi
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Subjects:	Doughnut Deep fat frying Agent based model Heat and mass transfer Flipping
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124000777