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

Abstract

A simple moving boundary model was redesigned to describe the immersion frying of a thin cut potato crisp of thickness 2 mm. The model took into account the effects of a variable oil convection heat transfer coefficient. In the 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 location of the thermocouple on the measurements. Experiments at oil temperatures of 170, 180 and 190 °C were conducted to verify whether or not the model predictions were accurate. Good agreement was found between the experimental and predicted values, which were generally within the t ₉₉(0.01) confidence interval of the experimental data.