HEAT-TRANSFER DURING IMMERSION FRYING OF FROZEN FOODS

A model was developed to predict heat transfer during frying of foods that are initially in a frozen state. The model involves two moving bo undaries, one between frozen and unfrozen regions, and the other betwe en the dry crust and the moist core region. Heat transfer within the c rust region was predicted by Fourier's law, while heat transfer within the core region was formulated with the enthalpy method. Food composi tion nad thermophysical properties were used to predict heat transfer within the food. The predicted results were experimentally validated. (C) 1998 Elsevier Science Limited. All rights reserved.