Determination of heat transfer coefficient during high pressure frying of potatoes

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 528-532

  Erdogdu, Ferruh ^a   Dejmek, Petr ^b  

^a MERSIN UNIVERSITY   (Turkey)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Frying; Heat transfer coefficient; High pressure frying; Potatoes

Indexed keywords

ALTERNATIVE APPROACH; CONVECTIVE HEAT TRANSFER COEFFICIENT; EXPERIMENTAL SETUP; FRYING; FRYING OIL; FRYING PROCESS; HIGH PRESSURE; HIGH PRESSURE FRYING; KINETIC CALCULATIONS; POTATOES; PRESSURE AND TEMPERATURE; PRESSURE COOKERS; TOTAL MASS;

ATMOSPHERIC PRESSURE; FOOD PRODUCTS; HEAT EXCHANGERS; LEAD; TEMPERATURE MEASUREMENT;

HEAT TRANSFER COEFFICIENTS;

SOLANUM TUBEROSUM;

EID: 70350572840     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.036     Document Type: Article

References (25)

1. Alvis A., Velez C., Rada-Mendoza M., Villamiel M., and Villada H.S. Heat transfer coefficient during deep-fat frying. Food Control 20 (2009) 321-325
2. Baduge S., Kaminaga F., Matsumura K., and Tanifuji D. Pressure effect on boiling heat transfer characteristics in a small diameter tube. Nippon Dennetsu Shinpojiumu Koen Ronbunshu 38 (2001) 303-304
3. Baehr H.D., and Stephan K. Heat and Mass Transfer. second ed. (2006), Springer Publishing Corp, Berlin, Germany
4. Baik O.D., and Mittal G.S. Heat transfer coefficients during deep far frying of tofu disk. Transactions of the American Society of Agricultural Engineers 45 (2002) 1493-1499
5. Ballard T.S., and Mallikarjunan P. The effect of edible coatings and pressure frying using nitrogen gas on the quality of breaded fried chicken nuggets. Journal of Food Science 71 (2006) S259-S264
6. Budzaki S., and Seruga B. Determination of convective heat transfer coefficient during frying of potato dough. Journal of Food Engineering 66 (2005) 307-314
7. Burmeister L.C. Boiling. In: Burmeister L.C. (Ed). Convective Heat Transfer (1983), Canada, John Wiley & Sons, Toronto 576-629
8. Costa R.M., Oliveira F.A.R., Delaney O., and Gekas V. Analysis of the heat transfer coefficient during potato frying. Journal of Food Engineering 39 (1999) 293-299
9. Dagerskog M., and Sorenfors P. A comparison between four different types of frying meat patties: heat transfer, yield and crust formation. Lebensmittel Wissechauft und Technologie 11 (1978) 306-311
10. Farinu A., and Baik O.-D. Deep fat frying of foods - transport phenomena. Food Reviews International 21 (2005) 389-410
11. Farinu A., and Baik O.-D. Heat transfer coefficient during deep fat frying of sweet potato: effects of product size and oil temperature. Food Research International 40 (2007) 989-994
12. Farkas B.E., and Hubbard L.J. Analysis of heat transfer during immersion frying. Drying Technology 18 (2000) 1269-1285
13. Farkas B.E., Singh R.P., and Rumsey T.R. Modeling heat and mass transfer in immersion frying. I. Model development. Journal of Food Engineering 29 (1996) 211-226
14. Garayo J., and Moreira R. Vacuum frying of potato chips. Journal of Food Engineering 55 (2002) 181-191
15. Hubbard L.J., and Farkas B.E. A method for determining the convective heat transfer coefficient during immersion frying. Journal of Food Process Engineering 22 (1999) 201-214
16. Hubbard L.J., and Farkas B.E. Influence of oil temperature on convective heat transfer during immersion frying. Journal of Food Processing and Preservation 24 (2000) 143-162
17. Innawong B., Mallikarjunan P., Marcy J., and Cundiff J. Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere. Journal of Food Processing and Preservation 30 (2006) 231-245
18. Miller K.S., Singh R.P., and Farkas B.E. Viscosity and heat transfer coefficient for canola, corn, palm and soybean oil. Journal of Food Processing and Preservation 18 (1994) 461-472
19. Ni H., and Datta A.K. Moisture, oil and energy transport during deep-fat frying of food materials. Transactions of the Institute of Chemical Engineers 77 C (1999) 194-204
20. Oreopoulou V., Krokida M., and Marinos-Kouris D. Frying of foods. In: Mujumdar A.S. (Ed). Handbook of Industrial Drying. third ed. (2006), CRC Press, Boca Raton, FL (Chapter 52)
21. Rao V.N.M., and Delaney A.M. An engineering perspective on deep-fat frying of breaded chicken pieces. Food Technology 49 4 (1995) 138-141
22. Sahin S., Sastry S.K., and Bayindirli L. The determination of convective heat transfer coefficient during frying. Journal of Food Engineering 39 (1999) 307-311
23. Seruga B., and Budzaki S. Determination of thermal conductivity and convective heat transfer coefficient during deep-fat frying of krostula dough. European Food Research and Technology 221 (2005) 351-356
24. Sosa-Morales M.E., Orzuna-Espiritu R., and Velez-Ruiz J.F. Mass, thermal and quality aspects of deep-fat frying of pork meat. Journal of Food Engineering 77 (2006) 731-738
25. Yildiz A., Palazoglu T.K., and Erdogdu F. Determination of heat and mass transfer parameters during frying of potato slices. Journal of Food Engineering 79 (2007) 11-17