Heat transfer during frying of potato slices

Date

1999-01-01

Author

Şahin, Serpil
Bayindirli, L

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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

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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.