Analysis of the heat transfer coefficient during potato frying

Costa, Rui; Oliveira, Felipe Proenço de; Delaney, Olivia; Gekas, Vassilis

doi:10.1016/s0260-8774(98)00169-1

Cited by 81 publications

(58 citation statements)

References 6 publications

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“…A parameter that could cause variation in water loss is the increasing oil flow rate, which should positively affect the external convective heat transfer coefficient. However, most of the heat transfer will take place in the boiling phase during which water is evaporating and at that moment the heat transfer coefficient is dominated by the local turbulence close to the surface of the fry, induced by vapour bubble formation (Costa et al 1999;Farkas and Hubbard 2000). Similar values for the moisture content are found in literature studies in the absence of forced convective oil flow (Krokida et al 2000(Krokida et al , 2001Van Koerten et al 2015).…”

Section: Quality Distributionsupporting

confidence: 66%

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Koerten

Schutyser

Somsen³

et al. 2015

J Food Sci Technol

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Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of fries. Fluidization of rectangular fries during frying was characterised with a modified Ergun equation. Mixing was visualized by using two coloured layers of fries and quantified in terms of mixing entropy. Smaller fries mixed quickly during frying, while longer fries exhibited much less mixing, which was attributed to the higher minimum fluidization velocity and slower dehydration for longer fries. The cross-flow velocity was found an important parameter for the homogeneity of the moisture content of fries. Increased oil velocities positively affected moisture distribution due to a higher oil refresh rate. However, inducing fluidization caused the moisture distribution to become unpredictable due to bed instabilities.

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Section: Quality Distributionsupporting

confidence: 66%

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Koerten

Schutyser

Somsen³

et al. 2015

J Food Sci Technol

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“…Costa et al (1999) showed that the heat transfer coefficient values were up to two times greater during water vapour bubbling and they varied with the rate of loss of water from the product. Further, a maximum value of heat transfer coefficient was observed around the time when the rate of water loss was maximum.…”

Section: Introductionmentioning

confidence: 99%

Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

Ahromrit¹,

Nema²

2010

J Food Sci Technol

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Heat and mass transfer parameters, effective thermal diffusivity, heat transfer coefficient, effective moisture diffusivity and moisture transfer coefficient-for pumpkin (Cucurbita pepo), sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) under deep-frying conditions were determined by fitting experimental data on transient values of temperature and moisture content to the solution of the standard diffusion equation in cylindrical coordinates as modified by Dincer (Heat Mass Transfer 32:109-113, 1996). A case of Biot number in the range of 0< B i <100 was considered in this study. Remarkably good agreement was found between estimated and calculated values as the root mean square error between the measured and calculated temperature and moisture content values were only 5.0% and 1.3%, respectively. The model can be easily and effectively used to determine effective diffusion coefficients as well as transfer coefficients for heat and mass transfer. The oil uptake values for the above vegetables were lower than the values reported for other deep fried products.

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“…For this purpose (i.e., boiling regime), the convective heat transfer coefficient depends on the evaporation flux. Costa [9] proposed a linear correlation between the coefficient of convection and steam flow:…”

Section: Modeling Of Thermal Convectionmentioning

confidence: 99%

“…Several parameters, such as the hydrodynamic regime in the solid-oil interface, geometry of the product, and temperature difference between frying oil and product surface, control the convective transfer. One of the most important mechanisms combining the different heat and mass transfer in frying is the hydrodynamic regime due to the boiling [9]. This hydrodynamic regime is more or less intense according to the flow of water vapor released around the product.…”

Section: Introductionmentioning

confidence: 99%

Dimensionless Formulation of Convective Heat Transfer in Fry‐Drying of Sewage Sludge

2011

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Fry-drying is an alternative for heat and mass transfer intensification. The process reuses waste oil as a heating medium for drying by contact with the wet sludge. At the end of the process, a stable derived fuel is obtained, a granular solid composed of the dried indigenous sewage solid and the impregnated oil. The frydried sludge is storable and transportable without any pathogen elements. Knowledge about heat and mass transfer rates during the frying process is essential in order to assess the quality of the final product such as calorific value, oil uptake, porosity changes, etc. The heat transfer properties including transfer by free convection between the solid and the frying oil are fundamental for the process design and manufacturing of the fry-dried product. The convective heat coefficient by temperature measurement and overall energy balance calculation is determined. The heat flux is calculated from the fry-drying kinetics including moisture loss and oil intake kinetics. Various hydrodynamic regimes for convective heat transfer during the frying process are discussed (non-boiling, boiling, and low-boiling regime). A dimensionless formulation for estimating the convective transfer is proposed.

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Analysis of the heat transfer coefficient during potato frying

Cited by 81 publications

References 6 publications

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

Dimensionless Formulation of Convective Heat Transfer in Fry‐Drying of Sewage Sludge

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