Mathematical modeling of frying oil temperature during the deep-fat frying process

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Cheevasathianchaiporn W., Tangduangdee C.

ปีที่เผยแพร่ (ค.ศ.): 2009

วารสาร: Kasetsart Journal - Natural Science (0075-5192)

Volume number: 43

Issue number: 5 SUPPL.

หน้าแรก: 411

หน้าสุดท้าย: 417

จำนวนหน้า: 7

นอก: 0075-5192

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77749314367&partnerID=40&md5=6c8842d0d898477243abf651cf25c923

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Modeling of oil temperature is useful for designing a fryer with enough power supply to avoid the problem of the oil temperature dropping. The objective of this work was to formulate a mathematical model of the change in oil temperature during the deep-fat frying process. In this work, the power supply and heat loss to the surroundings were taken into account as well as the heat spent in water evaporation and heating the product. The heat transfer coefficient of heat loss was firstly determined during heating of the frying oil without any frying product. A value of around 8.49 W/m2.ฐC was obtained. The simulated oil temperature was then validated with experimental data from frying chicken breasts. Compared with the observed data, the predicted result was reasonable when the heat resistance between the heating coil and the oil was included in the model.

คำสำคัญ

Deep-fat frying, Frying oil temperature, Heat resistance between coil and oil, Overall heat transfer coefficient of heat loss