Modelling of thermal and moisture diffusions in cylindrically shaped sausages during frying

被引：29

作者：

Dincer, I

Yildiz, M

机构：

[1] TUBITAK,MARMARA RES CTR,DEPT ENERGY SYST,GEBZE 41470,KOCAELI,TURKEY

[2] TUBITAK,MARMARA RES CTR,DEPT FOOD & REFRIGERAT TECHNOL,GEBZE 41470,KOCAELI,TURKEY

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 28卷 / 01期

关键词：

D O I：

10.1016/0260-8774(95)00026-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this paper; a model for determining the moisture and thermal diffusivities in a cylindrical object subjected to frying is provided. In the frying experiments, the sausages were used as cylindrical samples and experimental measurements of the changes in temperature and moisture of these samples during deep oil-frying at 180 degrees C were carried out. The data obtained were used in the model. In the modelling study, a new parameter was defined as frying coefficient by making a similarity between cooling and flying. As a result, the thermal diffusivity and moisture diffusivity for a sausage were determined with a high accuracy in a simple manner It can be concluded that the proposed approach is an effective tool in determining such parameters for cylindrical samples for practical frying applications.

引用

页码：35 / 44

页数：10

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