EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING

Download

index.pdf

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

346
views

92
downloads

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 within 10% over most of the range studied. The probe method yielded values that were not significantly different than the modified Fitch method. Lower standard deviations were obtained with the modified Fitch method.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/48264

Journal

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

DOI

https://doi.org/10.1080/10942919909524598

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

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...
Heat transfer during frying of potato slices Şahin, Serpil; Bayindirli, L (Elsevier BV, 1999-01-01) 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 s...
Transport and related properties of breads baked using various heating modes Şümnü, Servet Gülüm; Şahin, Serpil; Rakesh, Vineet (Elsevier BV, 2007-02-01) Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moisture content. Transient values of dielectric constant, dielectric loss factor, specific bulk volume, porosity, the...
Optimization of microwave frying of potato slices Öztop, Mecit Halil; Şahin, Serpil; Department of Food Engineering (2005) The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...

Citation Formats

S. Şahin and L. Bayindirli, “EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 151–161, 1999, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48264.