Premium
Modelling the heat and mass transfer analysis during oil‐frying of cylindrical sausages
Author(s) -
Yildiz Mustafa,
Dincer Ibrahim
Publication year - 1995
Publication title -
international journal of energy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.808
H-Index - 95
eISSN - 1099-114X
pISSN - 0363-907X
DOI - 10.1002/er.4440190702
Subject(s) - mass transfer , heat transfer , moisture , sample (material) , mechanics , materials science , thermodynamics , chemistry , composite material , chromatography , physics
An analytical and experimental study was performed on the analysis of the heat and mass transfer within cylindrically shaped sausages during deep‐oil frying. Experiments were conducted to determine temperature distribution at the centre of an individual sample and the changes in the weight, moisture and oil contents of the samples. The proposed approach was used to estimate these parameters theoretically. Good agreement was found between the experimental and theoretical results. The results of this study indicates that the proposed approach is capable of analysing the heat and mass transfer during frying of the cylindrical sample.