INFLUENCE of OIL TEMPERATURE ON CONVECTIVE HEAT TRANSFER DURING IMMERSION FRYING

• DOI: 10.1111/j.1745-4549.2000.tb00410.x
• Publication Date: 2007-05-14T06:25:06Z
• Authors: LYNN J. HUBBARD; BRIAN E. FARKAS
• Keywords: Immersion

The relationship between oil temperature, convective heat transfer coefficient, and flux during immersion frying was investigated. Potato cylinders were fried in 120, 150, 180C coefficients measurements made. These followed the expected trends predicted by fundamental calculations. maximum coefficient reached increases as temperature increases. process time to reach these maxima decreases This research provides knowledge relevant effects of on coupled mass problem present frying. will provide a first step towards better understanding process, eventual optimization through manipulation time-temperature regime processes.