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.
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