Prediction and optimization of frying conditions of air fried pork rind using a direct linking model

Abstract

The properties of puffed food change significantly, primarily due to temperature-induced changes in water vaporization during frying. This study aimed to establish a linking model that compiles data from moisture content and air temperature to determine the optimal frying conditions for making hot air-fried pork rind. The kinetics of pork rind drying were observed using a simple first-order reaction model to match the experimental data, indicating a decrease in moisture content during air frying. A model that considers mass and heat transfer during air frying was developed to predict the moisture content, water activity, puffing ratio, breaking force, appearance, and the optimized frying time for pork rind. The precision of the predictive model was examined by comparing simulated and measured values of the physical properties of fried pork rind during air frying. The simulation of the physical qualities of fried pork rind during air frying. The simulation of the physical qualities of fried pork rind could be directly associated with moisture content and air temperature. The minimum breaking force of the pork rind was observed at a frying temperature of 180 °C. Furthermore, the time required to reach this minimum breaking force was found to be 10.0, 3.5, 2.5, and 1.5 min as the moisture rate constant increased to 4.50 × 10−3, 1.20 × 10−2, 1.95 × 10−2, and 2.70 × 10−2 1/s, respectively. Based on the high determination coefficient values, the direct linking model accurately predicted the properties of fried pork rind. Thus, we successfully developed a method to optimize the frying time and moisture rate constant. It is evident that the optimized time decreases as the moisture rate constant increases. Consequently, a frying optimization strategy was developed for predicting the frying performance of pork rind, using optimized time, for industrial-scale production.