MODELING OF THERMAL AND MOISTURE DIFFUSIONS IN CYLINDRICALLY SHAPED SAUSAGES DURING FRYING

In this paper; a model for determining the moisture and thermal diffus ivities in a cylindrical object subjected to frying is provided. In th e frying experiments, the sausages were used as cylindrical samples an d experimental measurements of the changes in temperature and moisture of these samples during deep oil-frying at 180 degrees C were carried out. The data obtained were used in the model. In the modelling study , a new parameter was defined as frying coefficient by making a simila rity between cooling and flying. As a result, the thermal diffusivity and moisture diffusivity for a sausage were determined with a high acc uracy in a simple manner It can be concluded that the proposed approac h is an effective tool in determining such parameters for cylindrical samples for practical frying applications.