Modelling and control approaches for energy reduction in continuous frying systems

Continuous frying systems are very energy intensive. They also involve the interaction of many variables and complex heat and mass transfer processes. Better control of these processes can lead not only to improved product quality but also energy reduction. This paper presents a model that can simulate the dynamic behaviour of a continuous frying system in sufficient detail that enables the influence of controls on the important product attributes of moisture and oil content to be investigated.