MODELING THE DEEP-FAT FRYING OF BEEF MEATBALLS

Authors
ATEBA P MITTAL GS
Citation
P. Ateba et Gs. Mittal, MODELING THE DEEP-FAT FRYING OF BEEF MEATBALLS, International journal of food science & technology, 29(4), 1994, pp. 429-440
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
29
Issue
4
Year of publication
1994
Pages
429 - 440
Database
ISI
SICI code
0950-5423(1994)29:4<429:MTDFOB>2.0.ZU;2-R
Abstract
Mathematical models describing heat, moisture and fat transfers during deep-fat frying of beef meatballs were developed and validated agains t experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents. Fat diffusivity in th e product was 0.287 x 10(-7) m2s-1, while fat conductivity followed Ey ring's model with frequency factor of 0.137 x 10(-6) ms-1 K-1 and acti vation energy of 2.70 kJ mol-1.