The Synergistic Effect of a Mass‐Transfer Barrier and Geometric Optimization of Food in Air Frying
Year: 2026
Type: article
Abstract: ABSTRACT Heating and cooking food using an air fryer has several advantages over various heating devices that use hot cooking oil. The heated air facilitates heat transfer within the food, creating a nonuniform, transient temperature field and a nonuniform moisture distribution. The first part of the methodology in this study focuses on the transient one‐dimensional temperature and moisture fields within a sweet potato ball (PB) during air frying. To prevent moisture mass transfer during airfrying of the PB, a thin aluminum foil is used on its outer surface. The second part of the analysis compares the experimental heating of a PB and a hollow potato ball (HPB). Testing for both PB and HPB cases was conducted with and without aluminum foil on the outer surface. Furthermore, the established methodology is used to analyze HPB through which a hollow cylindrical channel passes. Temperature, air velocity, potato diameter, and heating time are varied through cross‐analytical analysis and experimental testing. Results from the tests and modeling show that using aluminum foil and a central hollow channel simultaneously allows the required baking temperature to be reached faster. The temperature increase of HPB compared with PB during the heating of 1500 and 2500 s is higher by 62% and 50%, respectively. At a Fourier number of 0.3, the thermal efficiency of HPB is 21% higher than that of PB. At small values of the Fourier number of around 0.02, the heat penetration of HPB is 83% higher than that of PB. By comparing the differential thermal reactivity of HPB and PB, we have established an optimization route that identifies the precise moment at which HPB reaches maximum effectiveness for each Bi number. The established methodology serves as the foundation for optimizing process and geometric parameters to efficiently heat various spherical foods, with or without a central hollow channel.
Source: Heat Transfer
DOI: 10.1002/htj.70392
Author: Fikret Alic
Institution: University of Tuzla
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W7219749718