Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying

Temperature, moisture content, and thickness of a tofu disc were simulated during deep-fat frying at three different oil temperatures (147, 160, and 172 °C). Simultaneous heat and moisture diffusion equations were solved along with convective boundary conditions, using a simulation language, ISIM, based on finite difference technique. Shrinkage, variable thermal properties and moisture diffusivity were considered in the simulation. The simulated results matched satisfactorily with measured temperature, moisture content, and thickness of the tofu during frying. The root mean squares of deviations between simulated and experimental data were 3.3 °C, 0.056, and 0.1 mm, respectively.