REDUCING FAT UPTAKE IN COATED FRIED FOOD USING MULTISCALE HYBRID MIXTURE THEORY BASED PREDICTIVE MODELING AND EXPERIMENTAL VALIDATION

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: NRI COMPETITIVE GRANT
• Reporting Frequency: Annual
• Accession No.: 1002582
• Grant No.: 2009-35503-21808
• Proposal No.: 2013-07189
• Project Start Date: Sep 1, 2012
• Project End Date: Feb 28, 2014
• Grant Year: 2014
• Program Code: [71.1]- Improving Food Quality and Value

Recipient Organization
UNIVERSITY OF ILLINOIS
2001 S. Lincoln Ave.
URBANA,IL 61801

Performing Department
OSPRA

Non Technical Summary
An estimated 64% (129.6 million) of Americans are overweight or obese (USDA-HHS, 2004). Obesity and excess weight have been shown to increase the risks for developing several diseases including heart disease, diabetes, cancer, and other disabling conditions. Consumers demand tastier fried foods with reduced fat. This is difficult to achieve because the relation between transport mechanisms and food biopolymers, occurring over a hierarchy of spatial scales (from micro to macroscale), is not fully understood. There has not been a single study that addresses the multiple issues associated with oil uptake, moisture loss and the associated quality changes taking place infried poultry products. Difficulty in reducing oil uptake arises due to two reasons: first, a combination of process and product parameters affect oil uptake; and second, the frying of foods is an unsaturated porous media flow problem, in which flowing fluids not only flow but also affect the properties of the surrounding matrix. The interactions of fluid and solid phases cannot be understood with purely experimental or empirical approaches as often is done in industry using pilot-scale tests. Without understanding the mechanisms one cannot control the process effectively. Two-scale balance laws and the second law of thermodynamics were exploited to develop multiscale fluid and heat transport equations for predicting moisture loss, and oil uptake coupled with physico-chemical changes in foods. The equations are being solved using numerical simulations to estimate frying parameters leading to lower fat uptake. The texture of foods is also being estimated using simulations to predict conditions causing lower fat and desirable texture.

Animal Health Component

50%

Research Effort Categories

Basic

40%

Applied

50%

Developmental

10%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
502	5010	2020	50%
511	5010	2080	50%

Knowledge Area
511 - New and Improved Non-Food Products and Processes; 502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering; 2080 - Mathematics and computer sciences;

Keywords

frying

fat uptake

healthier fried foods

hybrid mixture theory

multiscale modeling

Goals / Objectives
It is expected that modeling based upon multiscale hybrid mixture theory applied to foods with edible coatings will provide improved insight into frying mechanisms, and allow processors to better optimize the frying parameters to make a lower fat product with desirable texture and taste. In order to achieve these outcomes, our objectives are as follows: 1. To develop the hybrid mixture theory based three-scale transport model for studying frying of food products. 2. To obtain the experimental parameters and solve the model using finite element method. 3. To validate the model by conducting frying and NMR imaging experiments. Objective 1 aims at developing a system of engineering equations that incorporate information from the food microstructure to macrostructure on frying mechanisms and associated quality changes in the food biopolymers. This will allow predicting fat uptake by foods during frying, and physico-chemical and structural changes in the food matrix. The information obtained from completing this objective will enhance information on the heat and fluid transport mechanisms of frying and will allow better optimization of the process parameters. Objective 2 involves measuring the experimental properties that are needed to solve the mathematical model and obtain the solution of equations using numerical simulations. This will provide improved understanding of the physics of oil and moisture transport processes involved during frying. A large amount of information will be generated using numerical simulations that may take significantly longer time using purely experimental approaches. Objective 3 is critical to validate the data of the engineering model by making comparisons to the experimental frying data. The moisture and fat distribution in fried food predicted by the model will be compared to experimental profiles obtained using nuclear magnetic resonance (NMR) imaging. Conventional frying experiments will also be conducted to obtain average values of fat uptake and water loss in crust and core of the fried food. Comparison of water loss, oil uptake and physico-chemical changes between control samples and samples with an outer coating will be made to determine the effectiveness of coatings in reducing fat uptake and improving food quality attributes.

Project Methods
Multiscale balance laws and entropy inequality were exploited to develop multiscale fluid and heat transport equations for predicting moisture loss, and oil uptake coupled with physico-chemical changes in foods. The equations are being solved using finite element method. For validation, frying experiments with coated chicken nuggets and other fried foods are being performed. The experimental parameters needed for obtaining the solution are fluid permeabilities, thermal diffusivity, porosity and mechanical properties. The permeability coefficients are being measured using a permeability cell; mechanical properties were measured using dynamic mechanical analyzer; porosity was estimated from volume fraction of various fluids present in the porous matrix. Heat transfer was calculated using the multiscale energy transport equation published in porous media literature. The work on measuring heat and mass transfer coefficients is in progress. These coefficients will be applicable for a wide range of fried foods. The average moisture and oil content is being measured using AOAC methods. NMR was used to image moisture and oil distribution. The developed predictive tool will aid in reducing oil uptake and improving quality of fried foods.

Progress 09/01/12 to 02/28/14

Outputs
Target Audience: The food science and engineering scientific community and food industry professionals. Changes/Problems: The original plan was to perform modeling and experimental study with chicken nuggets alone. However, in the project three products were studied--rice crackers, potatoes and chicken nuggets. Rice crackers are low moisture foods (moisture content <20%), but potatoes and chicken nuggets have a high amount of moisture content (>80%). By studying three products, a better understanding of frying mechanisms was obtained than what would have been accomplished with chicken nuggets alone. This also provided information on improving the quality three fried products, which would benefit a broader range of consumers and food industry. What opportunities for training and professional development has the project provided? Four graduate students learned about the experimental and modeling techniques involving frying of foods. Students learned about multiscale transport mechanisms during frying of foods, mechanical testing of foods, mathematical modeling and transport properties measurement. How have the results been disseminated to communities of interest? Presentations were made to food industry representatives by visiting food companies in Illinois and Texas. Presentations were also made at the IFT annual meeting, NSF-IUCRC meeting, Intepore Porous Media society meeting and Conference of Food Engineers meetings. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? An estimated 64% (129.6 million) of Americans are overweight or obese (USDA-HHS, 2004). Obesity and excess weight have been shown to increase the risks for developing several diseases including heart disease, diabetes, cancer, and other disabling conditions. Consumers demand tastier fried foods with reduced fat. This is difficult to achieve because the relation between transport mechanisms and food biopolymers, occurring over a hierarchy of spatial scales (from micro to macroscale), is not fully understood. There has not been a single study that addresses the multiple issues associated with oil uptake, moisture loss and the associated quality changes taking place infried poultry products. Difficulty in reducing oil uptake arises due to two reasons: 1. A combination of process and product parameters affect oil uptake; and 2. The frying of foods is an unsaturated porous media flow problem, in which flowing fluids not only flow but also affect the properties of the surrounding matrix. The interactions of fluid and solid phases cannot be understood with purely experimental or empirical approaches as often is done in industry using pilot scale tests. Without understanding the mechanisms one cannot control the process effectively. Two-scale balance laws and the second law of thermodynamics were exploited to develop multiscale fluid and heat transport equations for predicting moisture loss, and oil uptake coupled with physico-chemical changes in foods. The equations were solved using numerical simulations to estimate frying parameters leading to lower fat uptake. The texture of foods was also estimated using simulations to predict conditions causing lower fat and desirable texture. To validate the predictions of the model, a nuclear magnetic resonance imaging technique was developed to visualize fat and moisture in fried foods which would help to evaluate the quality of fried foods. The project provided both fundamental and applied information that will allowfood processors to make fried foods healthier and reduce energy consumption by process optimization. An insight obtained into transport mechanisms during frying has contributed to our understanding of the role played by unsaturated porous media transport in food systems.

Publications

• Type: Journal Articles Status: Published Year Published: 2014 Citation: Takhar, P.S. Unsaturated fluid transport in swelling poroviscoelastic biopolymers. Chemical Engineering Science 109(0): 98-110.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Bansal, H., P.S. Takhar and J. Maneerote. Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying. Food Research International 62: 709-717.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Oztop, M., H. Bansal, P.S. Takhar, M.J. McCarthy and K.L. McCarthy. Using multi-slice-multi-echo images with NMR relaxometry to access water and fat distribution in coated chicken nuggets. LWT Food Science and Technology 55(2): 690-694.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Sandhu, J., H. Bansal and P.S. Takhar. Experimental measurement of physical pressure in foods during frying. Journal of Food Engineering 115(2): 272-277.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Lalam, S., J. Sandhu, P.S. Takhar, L. Thompson and C. Alvarado. Experimental study on transport mechanisms during deep fat frying of chicken nuggets. LWT-Food Science and Technology 50(1): 110-119.

Progress 09/01/12 to 08/31/13

Outputs
Target Audience: Members of the food science and engineering scientific community and food industry professionals. Changes/Problems: The original plan was to perform modeling with only chicken nuggets. However, in the project three products were studied--rice crackers, potatoes and chicken nuggets. Rice crackers are low moisture foods (moisture content <20%), but potatoes and chicken nuggets have high amounts of moisture content (>80%). By studying three products, a better understanding of frying mechanisms was obtained than what would have been accomplished with chicken nuggets alone. This also provided information on three fried products, which would benefit a broader range of consumers and food industry. What opportunities for training and professional development has the project provided? Four graduate students learned about the experimental and modeling techniques involving frying of foods. Students learned about multiscale transport mechanisms during frying of foods, mechanical testing of foods, mathematical modeling and transport properties measurement. How have the results been disseminated to communities of interest? Presentations were made to food industry representatives by visiting a food company in Illinois and Texas. Presentations were also made at the IFT annual meeting, NSF-IUCRC meeting, Intepore Porous Media society meeting and Conference of Food Engineers meetings. What do you plan to do during the next reporting period to accomplish the goals? The work on mathematical modeling and experimental measurement for validation of developed model will be completed. After completion of the remaining work, a modeling tool will be available for use. The parameters causing reduced fat uptake in foods can optimized.

Impacts
What was accomplished under these goals? An estimated 64% (129.6 million) ofAmericans are overweight or obese (USDA-HHS, 2004). Obesity and excess weight have been shown to increase the risks for developing several diseases including heart disease, diabetes, cancer, and other disabling conditions. Consumers demand tastier fried foods with reduced fat. This is difficult to achieve because the relation between transport mechanisms and food biopolymers, occurring over a hierarchy of spatial scales (from micro to macroscale), is not fully understood. There has not been a single study that addresses the multiple issues associated with oil uptake, moisture loss and the associated quality changes taking place infried poultry products. Difficulty in reducing oil uptake arises due to two reasons: 1. A combination of process and product parameters affect oil uptake; and 2. The frying of foods is an unsaturated porous media flow problem, in which flowing fluids not only flow but also affect the properties of the surrounding matrix. The interactions of fluid and solid phases cannot be understood with purely experimental or empirical approaches as is oftendone in industry using pilot scale tests. Without understanding the mechanisms one cannot control the process effectively. Two-scale balance laws and the second law of thermodynamics were exploited to develop multiscale fluid and heat transport equations for predicting moisture loss and oil uptake coupled with physico-chemical changes in foods. The equations were solved using numerical simulations to estimate frying parameters leading to lower fat uptake. The texture of foods was also estimated using simulations to predict conditions causing lower fat and desirable texture. The project provides both fundamental and applied information thatfood processors can use to make fried foods healthier and reduce energy consumption by process optimization. An insight obtained into transport mechanisms during frying has contributed to our understanding of the role played by unsaturated porous media transport in food systems.

Publications

• Type: Journal Articles Status: Published Year Published: 2013 Citation: Lalam, S., J. Sandhu, P.S. Takhar, L. Thompson and C. Alvarado. Experimental study on transport mechanisms during deep fat frying of chicken nuggets. LWT-Food Science and Technology 50(1): 110-119.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Sandhu, J., H. Bansal and P.S. Takhar. Experimental Measurement of Physical Pressure in Foods During Frying. Journal of Food Engineering 115(2): 272-277.