Analysis of Radiant Heating to Produce an Alternative Frying Process

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dc.contributor.advisorBrian Farkas, Committee Chairen_US
dc.contributor.advisorLee-Ann Jaykus, Committee Memberen_US
dc.contributor.advisorKevin Keener, Committee Co-Chairen_US
dc.contributor.advisorAndy Hale, Committee Co-Chairen_US
dc.contributor.authorLloyd, Brian Jefferyen_US
dc.date.accessioned2010-04-02T18:45:51Z
dc.date.available2010-04-02T18:45:51Z
dc.date.issued2004-11-20en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.leveldissertationen_US
dc.degree.namePhDen_US
dc.description.abstractRadiant emission from short, medium, and long wavelength thermal radiant emitter systems typically used for food processing applications were quantified. Measurements included heat flux intensity, emitter surface temperature, and spectral wavelength distribution. Heat flux measurements were found highly dependent on the incident angle and the distance from the emitter facing. The maximum flux measured was 5.4 W/cm2. Emitter surface temperature measurements showed that short wavelength radiant systems had the highest surface temperature and greatest thermal efficiency. The emitter spectral distributions showed that radiant emitter systems had large amounts of far infrared energy emission greater than 3 μm when compared to theoretical blackbody curves. The longer wavelength energy would likely cause increased surface heating for most high moisture content food materials. The effect of finish heating method: immersion frying, oven heating or dynamic radiant heating was evaluated for texture, color, and sensory properties of par-fried French fries. Peak breaking force was highest for radiant heated French fry samples. Color analysis revealed equivalent b-value (yellowness) of crust color for immersion fried and radiant heated French fries. Sensory evaluation indicated overall acceptability of radiant heated French fries equivalent to traditional immersion fried French fried potatoes. A numerical simulation of high intensity radiant heating was developed for a potato slab. The simulation predicted the temperature profile throughout in a one-dimensional slab during a radiant heating process. A surface crust and core region were defined and the increase in crust thickness was tracked. Measured surface and core temperatures showed excellent agreement with simulation results producing an average deviation of less than 3°C during a 15,000 and 27,000 W/m2 constant heat flux validation experiment. The simulation could be used as a tool to evaluate radiant heating of food products to simulate immersion frying and crust formation.en_US
dc.identifier.otheretd-11122003-104026en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/4150
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectFrench friesen_US
dc.subjectradiant heatingen_US
dc.subjectinfrareden_US
dc.subjectfryingen_US
dc.titleAnalysis of Radiant Heating to Produce an Alternative Frying Processen_US

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