Heat transfer coefficient during deep-fat frying

Alvis, Armando; Vélez, C.A.; Rada‐Mendoza, Maite; Villamiel, Mar; Villada, Héctor Samuel

doi:10.1016/j.foodcont.2008.05.016

Cited by 59 publications

(43 citation statements)

References 17 publications

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“…Heat transfer coefficient is defined as the ratio of convected heat transfer flux to the driving force of temperature difference through the product surface-fluid interface (Alvis et al, 2009). Lumped system methodology is one common method to determine heat transfer coefficient experimentally where high thermal conductivity materials are used to eliminate conduction resistance.…”

Section: Theory: Determination Of Heat Transfer Coefficientmentioning

confidence: 99%

“…Hence, for modeling heat and mass transfer process during frying, the first step is to determine the characteristics of the heat transfer and the fluid flow across the interface (Hubbard and Farkas, 1999). Numerous studies were reported on determining heat transfer coefficient value during frying (Dagerskog and Sorenfors, 1978;Miller et al, 1994;Farkas, 1999, 2000;Costa et al, 1999;Sahin et al, 1999;Baik and Mittal, 2002;Budzaki and Seruga, 2005;Seruga and Budzaki, 2005;Sosa-Morales et al, 2006;Yildiz et al, 2007; (2007), Alvis et al, 2009). These studies mostly focused on atmospheric immersion frying.…”

Section: Introductionmentioning

confidence: 99%

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Determination of heat transfer coefficient during high pressure frying of potatoes

Erdoğdu

2010

Journal of Food Engineering

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Section: Theory: Determination Of Heat Transfer Coefficientmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of heat transfer coefficient during high pressure frying of potatoes

Erdoğdu

2010

Journal of Food Engineering

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“…[4]. Calories (kcal 100 g -1 ) were determined through the ratio between of protein, fat and carbohydrates percentages presented in the Equation (1) [5]. All analysis were carried out in triplicate expressed by their arithmetic mean and standard deviation.…”

Section: B Elaboration Of Cocadasmentioning

confidence: 99%

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

González-Morelo¹,

Correa²,

Montero-Castillo³

2017

IJET

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Abstract-The effect of processing variables as cooking temperature and time on the thermophysical, colorimetric, textural, sensory properties and proximal chemical composition was evaluated and fitted. It was used 2×2 factorial design made with three replicates, for a total of 12 experimental units. Study factors and levels were cooking temperature (70 and 90 °C) and time (60 and 90 min). The data were analysed through variance analysis using the statistical software Statgraphics Centurion version XVI and Tukey HSD comparison test to identify statistically homogeneous subsets.Low moisture content due to water evaporation during processing of the cocadas was shown, which permitted the fat, protein and ash concentration. Thermophysical properties were affected by temperature and time increasing energy cost in the high temperature and time treatments. Lightness values varied from 86.13 to 53.5 and total color change increased (ΔE), due to the non-enzymatic browning reactions presented.Fracturability, hardness and stiffness values increased at high cooking temperature and time due to the seric protein denaturation that formed a complex between casein proteins.The optimal conditions to make cocadas with panela of good quality were temperature and time of 70 °C and 60 min. This study was the solution to a problem of the manufacturers to improve the elaboration process for this Colombian Caribbean sweet.

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“…La fritura implica la transferencia de masa representada por la pérdida de agua y absorción de grasa, así como el transporte de calor por los mecanismos convección-conducción (Alvis et al 2009;Neethu et al 2016). La temperatura y el tiempo son los factores más importantes en el proceso, se ha señalado que a temperaturas muy altas y tiempos cortos, la AG se reduce, ya que la formación de la corteza actúa como una barrera física; esto también podría ocasionar que la temperatura interna no sea la suficiente para gelatinizar el almidón y por tanto, se obtendrían productos con una gran corteza y un centro crudo (Bouchon y Pyle 2005).…”

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