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.
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Received on 3 November 1998
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Southern, C., Farid, M., Chen, X. et al. Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp. Heat and Mass Transfer 36, 407–412 (2000). https://doi.org/10.1007/s002310000098
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DOI: https://doi.org/10.1007/s002310000098