An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
(2019) In Journal of Food Engineering 263. p.424-436- Abstract
Although extensively studied (and of large importance for food processing) there is still no general consensus on the time-dependent convective heat transfer coefficient (h) in immersion frying – reported values differ by orders of magnitude (4–7000 W m−2 K−1). Moreover, none of the many methods suggested have become a generally agreed upon standard. This study uses the general uncertainty management (GUM) framework to analyze the standard uncertainties in four commonly used methods to measure h in immersion frying. It is concluded that the uncertainties (when including all sources of uncertainty in a systematic manner using the GUM) are often substantially larger than previously reported (up to 100% relative... (More)
Although extensively studied (and of large importance for food processing) there is still no general consensus on the time-dependent convective heat transfer coefficient (h) in immersion frying – reported values differ by orders of magnitude (4–7000 W m−2 K−1). Moreover, none of the many methods suggested have become a generally agreed upon standard. This study uses the general uncertainty management (GUM) framework to analyze the standard uncertainties in four commonly used methods to measure h in immersion frying. It is concluded that the uncertainties (when including all sources of uncertainty in a systematic manner using the GUM) are often substantially larger than previously reported (up to 100% relative uncertainty), i.e., some methods used in previous studies are very sensitive to measurement uncertainties. This can help explain the large variation in previously reported h-values. Comparisons between methods suggest that evaporation rate based methods (with numerical differentiation) provide the highest reliability.
(Less)
- author
- Håkansson, Andreas LU
- organization
- publishing date
- 2019-12-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Convective heat transfer, Deep-fat frying, Experimental design, Heat transfer coefficients, Immersion frying, Uncertainty management
- in
- Journal of Food Engineering
- volume
- 263
- pages
- 13 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85069966901
- ISSN
- 0260-8774
- DOI
- 10.1016/j.jfoodeng.2019.07.024
- language
- English
- LU publication?
- yes
- id
- 5d4cc41c-1828-424d-aaf3-47c7e1f682cd
- date added to LUP
- 2019-08-12 06:55:26
- date last changed
- 2023-11-19 11:56:45
@article{5d4cc41c-1828-424d-aaf3-47c7e1f682cd,
abstract = {{<p>Although extensively studied (and of large importance for food processing) there is still no general consensus on the time-dependent convective heat transfer coefficient (h) in immersion frying – reported values differ by orders of magnitude (4–7000 W m<sup>−2</sup> K<sup>−1</sup>). Moreover, none of the many methods suggested have become a generally agreed upon standard. This study uses the general uncertainty management (GUM) framework to analyze the standard uncertainties in four commonly used methods to measure h in immersion frying. It is concluded that the uncertainties (when including all sources of uncertainty in a systematic manner using the GUM) are often substantially larger than previously reported (up to 100% relative uncertainty), i.e., some methods used in previous studies are very sensitive to measurement uncertainties. This can help explain the large variation in previously reported h-values. Comparisons between methods suggest that evaporation rate based methods (with numerical differentiation) provide the highest reliability.</p>}},
author = {{Håkansson, Andreas}},
issn = {{0260-8774}},
keywords = {{Convective heat transfer; Deep-fat frying; Experimental design; Heat transfer coefficients; Immersion frying; Uncertainty management}},
language = {{eng}},
month = {{12}},
pages = {{424--436}},
publisher = {{Elsevier}},
series = {{Journal of Food Engineering}},
title = {{An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework}},
url = {{http://dx.doi.org/10.1016/j.jfoodeng.2019.07.024}},
doi = {{10.1016/j.jfoodeng.2019.07.024}},
volume = {{263}},
year = {{2019}},
}