Modelling of a batch deep-fat frying process for tortilla chips

The process of deep-fat frying involves simultaneous heat and mass transfer and both frying and cooling conditions are critical to the final product quality. An understanding of the complex frying mechanism is helpful to improve the quality of the final product. The frying process was simulated by applying energy and mass balance equations to a single chip and a batch of tortilla chips. The temperature, moisture content, and oil content were calculated as a function of frying time. Finite difference technique was used to solve the set of partial differential equations. Experiments were conducted to validate the mathematical model. The temperature of the chips and the temperature of the oil during frying were measured and comparisons between predicted and observed results showed that the model successfully simulated the batch frying processes for tortilla chips. The good agreements also validate the frying mechanism proposed by this study. The mathematical model was used to analyse the effects of different frying conditions on the oil, moisture, and temperature profiles during the frying of tortilla chips.