Porous media based model for deep-fat vacuum frying potato chips Original Research Article

Vacuum frying is an alternative method to the traditional atmospheric deep-fat frying that offers the health benefits associated with lower concentrations of acrylamide and less adverse effects on oil quality while still preserving the natural color and flavor of the product. A multiphase porous media model involving heat and mass transfer within a potato chip was implemented in a commercial CFD program. Simulations were run at different frying pressures of 1.33 kPa, 9.89 kPa, 16.7 kPa, and 101 kPa. Good agreement between predicted and literature experimental moisture, oil, and acrylamide content was obtained. Regardless of fryer pressure, the model showed the core pressure reached approximately 40 kPa higher than the surface. The model modified Darcy’s law to account for the Klinkenberg effect.