Heat transfer during frying of potato slices

Date

1999-01-01

Author

Şahin, Serpil
Bayindirli, L

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

221
views

0
downloads

The convective heat transfer coefficient during deep-fat-frying of potatoes was determined at different temperatures. The temperature, 0.1 cm below the top and bottom surfaces of a 0.05 x 0.05 x 0.005 m potato sample was monitored over rime. The thermal conductivity and specific heat of the sample were expressed as a function of rime, and the data were analyzed using the heat transfer equation with an explicit finite difference method. Crust formation occurred primarily at the bottom surface of the potato slice. Therefore, the frying was examined at the bottom surface; before and after the crust formation. The convective heat transfer coefficient ranged between 300 to 335 W/m2 degrees C for the top, and 450 to 480 W/m2 degrees C for the bottom surface before crust formation. After dust formation, it varied between 70 to 150 W/m(2)degrees C for the bottom surface within the studied temperature range of 150 to 190 degrees C.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/37633

Journal

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

DOI

https://doi.org/10.1006/fstl.1998.0494

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING Şahin, Serpil; Bayindirli, L. (Informa UK Limited, 1999-01-01) The effective thermal conductivities of potato were measured at various stages of the frying process. Samples were taken at 30 s intervals during frying, and two different methods (line heat source and modified Fitch method) were used to measure the effective thermal conductivity. An iterative Kopelman model was used for the prediction of thermal properties. The effective thermal conductivity decreased as frying time increased. The variation of experimental measurements by both methods and modeling were wit...
Thermal and chemical inactivation of lactococcal bacteriophages BUZRUL, Sencer; OZTURK, Pinar; Alpas, Hami; AKÇELİK, Mustafa (Elsevier BV, 2007-01-01) Ten lactococcal bacteriophages in M 17 broth were treated by heat (72 degrees C, 15 min and 90 degrees C, 5 min), ethanol and isopropanol at concentrations of 10%, 50%. 75% and 100% (v/v). The heat treatments were not sufficient to inactivate all the bacteriophages studied whereas ethanol, which was also more efficient biocide than isopropanol, at a concentration of 75% could inactivate all the phages in I min. The 50% and 75% of ethanol were more effective than 100%, which was also observed for isopropanol...
DRYING BEHAVIOR OF HONEY-STARCH MIXTURES Yener, Meryem Esra; OZILGEN, M (Wiley, 1987-07-01) Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients ...
KINETIC COMPENSATION DURING HOMOGENEOUS AND HETEROGENEOUS NUCLEATION OF ICE IN AQUEOUS SYSTEMS OZILGEN, S; OZILGEN, M; REID, DS (Elsevier BV, 1994-01-01) Homogeneous and heterogeneous nucleation rates of ice in aqueous systems are described in the literature with the equation J = A exp (B tau). There are a very large number of published data available for variation of the constants A and B with experimental conditions. Results of this study show that the parameters obtained in the experiments with differential scanning calorimeter and the microscopic technique may be described separately with an empirical compensation equation of the form In A = aB + b. The ...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01) Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...

Citation Formats

S. Şahin and L. Bayindirli, “Heat transfer during frying of potato slices,” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, pp. 19–24, 1999, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/37633.