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CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT
Author(s) -
SKJÖLDEBRAND C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06553.x
Subject(s) - mass transfer , convection , chemistry , moisture , thermodynamics , heat transfer coefficient , heat transfer , chromatography , physics , organic chemistry
Heat and mass transfer between air and product, fried in a specially designed forced convection oven were analyzed. Minced meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocities of the air. It was shown that the moisture loss rate was larger in the beginning of the frying than at the end. The heat transfer coefficients varied between 20 and 90 W/m 2 °C. These values are low compared with other frying methods. The mass transfer coefficients varied between 0.04 and 0.115 m/s. The coefficients decreased markedly in going from the constant rate period to the falling rate period.