Three-dimensional conjugate fluid-solid modeling of joint transport phenomena during frying of potato at variable oil temperatures.

Deep-fat frying remains an essential thermal process due to its rapid heat transfer and its ability to generate desirable texture and flavor. However, the technique poses persistent challenges, including excessive oil uptake. These concerns underscore the need for predictive tools capable of capturing the complex transport phenomena governing product quality. In this investigation, a three-dimensional conjugate fluid-solid modeling was established to simultaneously describe momentum and heat transfer within the frying oil and heat and mass transfer within the potato strips. The model provides continuous predictions of oil temperature distribution, spatial temperature profiles within the potatoes, and moisture removal and oil absorption during frying. The influence of oil temperature, as one of the most critical process parameters, was evaluated at 150, 170, and 190 °C for strips of identical dimensions. Model predictions were validated against experimental data using mean relative error and R2. Higher oil temperatures accelerated surface heating, intensified moisture evaporation, and markedly reduced oil absorption, particularly at 190 °C. The model demonstrated strong predictive capability for oil temperature profiles, core temperature evolution, and moisture and oil content of the specimens, highlighting its potential for process optimization and for studying advanced frying strategies.