Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp

A simple moving boundary model was redesigned to describe the immersion fry ing of a thin cut potato crisp of thickness 2 mm. The model took into accou nt the effects of a variable oil convection heat transfer coefficient. In t he model, the centre temperature was defined as a value of a region rather than a point. The model also predicted the effect of some shift in the loca tion of the thermocouple on the measurements. Experiments at oil temperatur es of 170, 180 and 190 degrees C were conducted to verify whether or not th e model predictions were accurate. Good agreement was found between the exp erimental and predicted values, which were generally within the t(99)(0.01) confidence interval of the experimental data.