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Modelling the deep‐fat frying of beef meatballs
Author(s) -
ATEBA PETER,
MITTAL GAURI S.
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02084.x
Subject(s) - food science , deep frying , mathematics , chemistry
Mathematical models describing heat, moisture and fat transfers during deep‐fat frying of beef meatballs were developed and validated against experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents. Fat diffusivity in the product was 0.287 × 10 ‐7 m 2 s ‐1 while fat conductivity followed Eyring's model with frequency factor of 0.137 × 10 ‐6 m s ‐1 K ‐1 and activation energy of 2.70 kJ mol ‐1 .