A fryer design with constant specific surface area | Zendy

Gil Bogim | Zendy; Yoon S. H. | Zendy; Choi E. S. | Zendy

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A fryer design with constant specific surface area

Author(s) -

Gil Bogim,

Yoon S. H.,

Choi E. S.

Publication year - 2002

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/s11746-002-0513-7

Subject(s) - constant (computer programming) , surface (topology) , volume (thermodynamics) , specific surface area , materials science , geometry , mechanics , mathematics , chemistry , thermodynamics , physics , computer science , biochemistry , programming language , catalysis

The specific surface area (surface area/volume) of a traditional frying vessel with a rectangular profile increases as the oil level decreases. In order to maintain a constant specific surface area of frying oil regardless of oil consumption, a special fryer was designed and constructed. The specific surface area of a frying vessel having a linear‐inclined profile (Valentine batch fryer) deviated from a constant value by a maximum of 7.5%. The specific surface area of a frying vessel with an exponentially curved profile maintained a constant specific surface area even though the oil level varied.

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