Modelling of Energy Flows in Potato Crisp Frying Processes

Wu, Hongwei, Jouhara, H., Tassou, Savvas and Karayiannis, Tassos (2012) Modelling of Energy Flows in Potato Crisp Frying Processes. Applied Energy, 89 (1). pp. 81-88. ISSN 0306-2619

Full text not available from this repository. (Request a copy)
Official URL:


Food frying is very energy intensive and in industrial potato crisp production lines frying is responsible for more than 90% of the total energy consumption of the process. This paper considers the energy flows in crisp frying using a First Law of Thermodynamics modelling approach which was verified against data from a potato crisp production line. The results indicate that for the frying process considered, most of the energy used is associated with the evaporation of water present in the potato and on the surface of potato slices. The remainder is from evaporation of frying oil and air of the ventilation system and heat losses from the fryer wall surfaces by convection and radiation. The frying oil is heated by an industrial gas furnace and the efficiency of this process was calculated to be 84%. The efficiency of the overall frying process which was found to be of the order of 70% can be improved by employing exhaust heat recovery and optimising other operating and control parameters such as exhaust gas recirculation.

Item Type: Article
Uncontrolled Keywords: Frying processes; Energy consumption; Heat recovery; Potato crisp; Modelling of frying processes
Subjects: H100 General Engineering
Department: Faculties > Engineering and Environment > Mechanical and Construction Engineering
Depositing User: Hongwei Wu
Date Deposited: 20 Nov 2015 14:53
Last Modified: 12 Oct 2019 23:11

Actions (login required)

View Item View Item


Downloads per month over past year

View more statistics