An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material

Abstract

A novel agent-based model for coupled heat and mass transfer presented, in which the heterogeneity in the porous structure of doughnut is considered. Also, new evaporation–condensation–diffusion formulation is described. Moreover, the variations of physical properties of each component corresponding to the local moisture content and temperature are taken into account. Thus this new model can predict the temperature and moisture content changes in different doughnut parts. The model was validated using experimental and simulated data. The simulated water content of doughnut was in good agreement with the experimental measurements of this parameter. The surface and internal temperature of the doughnut were also in good agreement with the output of the simulation. The results of this research permit a better understanding of mechanisms involved in coupled heat and mass transfer in the heterogeneous porous structure of doughnut.