ISSN:
1432-1181
Source:
Springer Online Journal Archives 1860-2000
Topics:
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
,
Physics
Notes:
Abstract Heat and mass transfer during frying of food was analysed using the heat conduction equation. The model developed assumes the presence of two regions, the fried and the unfried regions. The heat convected from the oil to the surface of the food is transferred by conduction through the fried region to an evaporating interface. Most of the transferred heat is utilised to vaporise the water at the interface, while the remaining smaller amount is used for sensible heating. The generated water vapour at the interface was assumed to flow in the fried region with minimum resistance, exchanging heat with the solid. The model was tested against some experimental results available for frying of thick and thin potato chips. The agreement between the predicted and measured temperature distribution was reasonable except at the end of the frying period at which the bounded water may vaporise with a different mechanism and oil may penetrate deep into the potato chips. In all the experiments, the centre temperature of the potato chips remained constant at almost 100∘C for a long period which gave a good support to the model developed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002310050233
Permalink
