Low‐fat Fried Foods with Edible Coatings: Modeling and Simulation

We studied the use of edible films to reduce fat absorption in fried foods. A mathematical model was developed incorporating heat, moisture and fat transfer in the food and the film. Moisture diffusivities of the food and the film were 0.33×10 −7 m 2 /s and 0.25×10 −7 m 2 /s, respectively. Fat diffusivities were 0.103×10 −8 m 2 /s for the food and 0.604×10 −9 m 2 /s for the film. Thermal diffusivities were 0.102×10 −6 m 2 /s for the food and 0.156×10 −6 m 2 /s for the film. Film diffusivities were determined for gellan gum films at a thickness of 2.0 mm during frying.