Advanced

Determination of heat transfer coefficient during high pressure frying of potatoes

Erdogdu, Ferruh and Dejmek, Petr LU (2010) In Journal of Food Engineering 96(4). p.528-532
Abstract
Besides traditional atmospheric frying, high pressure (super-atmospheric) frying might be an alternative approach to the frying of food products. In this study, convective heat transfer coefficient during atmospheric and high pressure frying was compared. For this purpose, a pressure cooker was modified to allow the immersion of a sample into frying oil under pressure and temperature measurement of sample and oil. Heat transfer coefficient versus frying time was determined on potato slabs using changes of total mass of the experimental set-up. At the pressure of 2 bar, the results showed an almost doubled heat transfer coefficient compared to the atmospheric pressure frying. The knowledge of heat transfer coefficient during pressure frying... (More)
Besides traditional atmospheric frying, high pressure (super-atmospheric) frying might be an alternative approach to the frying of food products. In this study, convective heat transfer coefficient during atmospheric and high pressure frying was compared. For this purpose, a pressure cooker was modified to allow the immersion of a sample into frying oil under pressure and temperature measurement of sample and oil. Heat transfer coefficient versus frying time was determined on potato slabs using changes of total mass of the experimental set-up. At the pressure of 2 bar, the results showed an almost doubled heat transfer coefficient compared to the atmospheric pressure frying. The knowledge of heat transfer coefficient during pressure frying is expected to allow accurate determination of temperature distribution and hence the kinetic calculations to lead to development of an alternative frying process. All rights reserved. (C) 2009 Elsevier Ltd. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Potatoes, Heat transfer coefficient, Frying, High pressure frying
in
Journal of Food Engineering
volume
96
issue
4
pages
528 - 532
publisher
Elsevier
external identifiers
  • wos:000272063600007
  • scopus:70350572840
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2009.08.036
language
English
LU publication?
yes
id
a7f1e68a-a1fa-4eba-b2ec-4ec6d4f1a799 (old id 1535702)
date added to LUP
2010-01-27 10:37:16
date last changed
2018-05-29 11:20:08
@article{a7f1e68a-a1fa-4eba-b2ec-4ec6d4f1a799,
  abstract     = {Besides traditional atmospheric frying, high pressure (super-atmospheric) frying might be an alternative approach to the frying of food products. In this study, convective heat transfer coefficient during atmospheric and high pressure frying was compared. For this purpose, a pressure cooker was modified to allow the immersion of a sample into frying oil under pressure and temperature measurement of sample and oil. Heat transfer coefficient versus frying time was determined on potato slabs using changes of total mass of the experimental set-up. At the pressure of 2 bar, the results showed an almost doubled heat transfer coefficient compared to the atmospheric pressure frying. The knowledge of heat transfer coefficient during pressure frying is expected to allow accurate determination of temperature distribution and hence the kinetic calculations to lead to development of an alternative frying process. All rights reserved. (C) 2009 Elsevier Ltd.},
  author       = {Erdogdu, Ferruh and Dejmek, Petr},
  issn         = {0260-8774},
  keyword      = {Potatoes,Heat transfer coefficient,Frying,High pressure frying},
  language     = {eng},
  number       = {4},
  pages        = {528--532},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Determination of heat transfer coefficient during high pressure frying of potatoes},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2009.08.036},
  volume       = {96},
  year         = {2010},
}