A modified predictive model for colour changes in French fries during frying

Siti Nabihah, Othman and Norazaliza, Mohd Jamil (2021) A modified predictive model for colour changes in French fries during frying. In: Journal of Physics: Conference Series, Simposium Kebangsaan Sains Matematik ke-28 (SKSM28) , 28-29 July 2021 , Kuantan, Pahang, Malaysia. pp. 1-10., 1988 (012030). ISSN 1742-6596

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During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the french fries. In this study, we developed a modifiedmathematical model for colour changes of French fries during frying. The colour changes were formulated using a first-order ordinary differential equation that was solved using the 4th order Runge-Kutta method in the MATLAB software. The formulation for rate constant was modified using the Arrhenius equation and the sum squared error (SSE) of the proposed model was compared with the SSE of existing models. The colour was evaluated based on two parameters which are oil temperature (150°C,170°C,190°C) during frying and sample thickness (5 mm,10 mm,15 mm) of french fries. The results showed that incorporating the factor of moisture into the model provides a better prediction of lightness and yellowness of french fries during frying. Overall, we conclude that moisture plays a significant role in the colour changing of french fries.

Item Type: Conference or Workshop Item (Lecture)
Uncontrolled Keywords: French fries, colour, sum squared error (SSE), MATLAB, mathematical model
Subjects: Q Science > QA Mathematics
Faculty/Division: Institute of Postgraduate Studies
Center for Mathematical Science
Depositing User: Noorul Farina Arifin
Date Deposited: 20 Sep 2021 07:52
Last Modified: 20 Sep 2021 07:52
URI: http://umpir.ump.edu.my/id/eprint/32104
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