The Experts below are selected from a list of 159687 Experts worldwide ranked by ideXlab platform
Z B Maroulis - One of the best experts on this subject based on the ideXlab platform.
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water loss and Oil uptake as a function of frying time
Journal of Food Engineering, 2000Co-Authors: M K Krokida, Vassiliki Oreopoulou, Z B MaroulisAbstract:Abstract A relationship between moisture loss and Oil adsorption with frying time during deep fat frying of french fries has been developed. A first order kinetic equation was used, in which the rate constant is a function of the main process variables (Oil Temperature, sample thickness and Oil type). This model was applied to a wide range of experimental data and its parameters were estimated using non-linear regression analysis. The results showed that Oil Temperature and thickness of potato strips have a significant effect on Oil uptake and moisture loss of french fries, while the use of hydrogenated Oil in the frying medium does not affect mass transfer phenomena.
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Effect of frying conditions on shrinkage and porosity of fried potatoes
Journal of Food Engineering, 2000Co-Authors: M K Krokida, Vassiliki Oreopoulou, Z B MaroulisAbstract:Abstract Apparent density, true density, specific volume and internal porosity were investigated during deep fat frying of french fries. The effect of frying conditions (Oil Temperature, sample thickness and Oil type) on the above properties was examined. A simple mathematical model was used to correlate the above properties with Oil and moisture content. Five parameters with physical meaning were incorporated into the model: the enclosed water density ρw, the enclosed Oil density ρL, the dry solids density ρs, the dry solids bulk density ρbo and the volume shrinkage coefficient β′. Moisture and Oil content during deep fat frying and consequently all the examined properties are affected by frying conditions. The results showed that the porosity of french fries increases with Oil Temperature increases and sample thickness and it is higher for products fried with hydrogenated Oil.
Xi Gui Wang - One of the best experts on this subject based on the ideXlab platform.
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Oil Temperature Control System PID Controller Algorithm Analysis Research on Sliding Gear Reducer
2016Co-Authors: Yong-mei Wang, Xi Gui WangAbstract:has been widely used in iron and steel, petroleum, chemical, electric power, building materials, machinery manufacturing, automotive, textile, transportation and other industries. Controlled by computer, we can realize the control of high reliability, process visualization, remote monitoring, data storage and processing. The simulation of PID control algorithm, and focuses on the study and analysis of the digital PID control algorithm, the marine gear lube Oil Temperature control system model, the three parameters of digital PID: proportional coefficient, integral constant, differential constant on the control system performance was also analyzed
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Oil Temperature Control System PID Controller Algorithm Analysis Research on Sliding Gear Reducer
Key Engineering Materials, 2014Co-Authors: Yong-mei Wang, Xi Gui WangAbstract:With the development of computer technology, communication technology, electronic technology and automatic control technology, computer control technology widespread application, has been widely used in iron and steel, petroleum, chemical, electric power, building materials, machinery manufacturing, automotive, textile, transportation and other industries. Controlled by computer, we can realize the control of high reliability, process visualization, remote monitoring, data storage and processing. The simulation of PID control algorithm, and focuses on the study and analysis of the digital PID control algorithm, the marine gear lube Oil Temperature control system model, the three parameters of digital PID: proportional coefficient, integral constant, differential constant on the control system performance was also analyzed.
A Gholami - One of the best experts on this subject based on the ideXlab platform.
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prediction of hottest spot Temperature in power transformer windings with non directed and directed Oil forced cooling
International Journal of Electrical Power & Energy Systems, 2009Co-Authors: Mohammad Ali Taghikhani, A GholamiAbstract:Abstract Power transformer outages have a considerable economic impact on the operation of an electrical network. One of the most important parameters governing transformer’s life expectancy is the hottest spot Temperature (HST) value. The classical approach has been to consider the hottest spot Temperature as the sum of the ambient Temperature, the top-Oil Temperature rise, and the hottest spot to top-Oil Temperature gradient. The authors proposed a numerical method based on heat transfer theory using the finite element method and they only needed to solve heat conduction equation. The transformer selected for simulation was a 32 MVA transformer with non-directed Oil-forced (NDOF) cooling and directed Oil-forced (DOF) cooling. A comparison of the authors results with those obtained from finite integral transform and experimental test confirms the validity and accuracy of the proposed method.
Sami Najar - One of the best experts on this subject based on the ideXlab platform.
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improving thermal model for Oil Temperature estimation in power distribution transformers
Applied Thermal Engineering, 2017Co-Authors: Sami Najar, Jeanfrancois Tissier, Sebastien Cauet, Erik EtienAbstract:Abstract This paper presents a method estimating the Oil Temperature for ONAN distribution transformers. A Levenberg-Marquardt algorithm improving the reliability of standard IEC 60076-7 thermal model is developed. An Oil Temperature model, based on standard parameters is compared with that given by the proposed identification procedure. The improvement of Temperature estimation is highlighted and validated on three distribution transformers from 160 kVA to 800 kVA.
Rosana Moreira - One of the best experts on this subject based on the ideXlab platform.
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Vacuum frying of potato chips
Journal of Food Engineering, 2002Co-Authors: Jagoba Garayo, Rosana MoreiraAbstract:Vacuum frying was tested as an alternative technique to develop low Oil content potato chips. The effect of Oil Temperature (118, 132, 144 °C) and vacuum pressure (16.661, 9.888, and 3.115 kPa) on the drying rate and Oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated. Furthermore, the characteristics of the vacuum-fried potato chips (3.115 kPa and 144 °C) were compared to potato chips fried under atmospheric conditions (165 °C). During vacuum frying, Oil Temperature and vacuum pressure had a significant effect on the drying rate and Oil absorption rate of potato chips. Potato chips fried at lower vacuum pressure and higher Temperature had less volume shrinkage. Color was not significantly affected by the Oil Temperature and vacuum pressure. Hardness values increasedwith increasing Oil Temperature and decreasing vacuum levels. Potato chips fried under vacuum (3.115 kPa and 144 °C) had more volume shrinkage, were slightly softer, and lighter in color than the potato chips fried under atmospheric conditions (165 °C). It was concluded that vacuum frying is a process that could be a feasible alternative to produce potato chips with lower Oil content and desirable color and texture. © 2002 Elsevier Science Ltd. All rights reserved.
