3.3. Oil uptake model comparison
In Fig. 5, for three frying conditions, the two models predicting
the oil uptake as function of the water loss are plotted together
with the experimental data. Both the linear model and the pore inactivation model fit the experimental data, but the pore model
seems to capture the initial flat stage of the frying more accurately.
This initial stage is in agreement with the hypothesis that oil
uptake is hindered by the flux of water vapour emerging from
the pores. This hindrance is stronger at higher water evaporation
rates, or in this case at lower values for absolute water loss. As
the number of inactive pores approaches NT, no more new pores
can be filled, and the oil uptake can only increase by the increase
of their length, due to the absolute water loss