The determination of convective heat transfer coefficient during frying

The convective heat transfer coefficient during deep-fat frying was determi ned at different temperatures. In this study, aluminum wool filled with pot ato mash having a size of 0.05 x 0.05 x 0.003 m(3) was used as a model samp le. Frying was performed by fixing the sample vertically to make the system symmetrical. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C, 180 degrees C and 190 degrees C. The centre temperature of the transducer particle was recorded for 10 s tim e intervals. The variation of thermal conductivity and specific heat of the sample during frying was taken into consideration and the data were analys ed by solving the heat transfer equation using an explicit finite differenc e method. The convective heat transfer coefficient ranged between 90 and 20 0 W/m(2 degrees)C for a temperature range of 150-190 degrees C. (C) 1999 El sevier Science Ltd. All rights reserved.