Hybrid Mixture Theory-Based Modeling of Unsaturated Transport in a Deforming Porous Food Matrix During Frying

Hybrid Mixture Theory-Based Modeling of Unsaturated Transport in a Deforming Porous Food Matrix During Frying

Yash Shah & Pawan Singh Takhar

Food materials present challenging porous media problems as multiphase, soft geometries, high temperatures, multispecies, and scale hierarchies are often involved. The porous structure continuously evolves during processing. Solving these problems is essential for consumers who prefer healthy products without compromising taste and texture. In this study, we used the hybrid mixture theory of porous media to model the unsaturated transport of fluids (water, air-vapor mixture, and oil) and heat in a deformable food during frying. The generalized relations of Darcy’s law and heat transfer were used. The geometry was treated as a deformable viscoelastic material. The model calculated fluid concentration, temperature distribution, volume fraction of fluids, capillary pressure, pressure in different phases, and pore pressure. The model computed porosity changes as a function of time and correction, which allows predictably controlling the material’s texture by modifying frying parameters. Physical mechanisms causing oil uptake were elucidated, which can be modified to reduce oil penetration to make the product healthier.

InterPore Journal, 1(2), (2024) ipj240824–6.

Corresponding Author: Pawan Singh Takhar

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