MODELING THE HEAT AND MASS-TRANSFER ANALYSIS DURING OIL-FRYING OF CYLINDRICAL SAUSAGES

被引：6

作者：

YILDIZ, M

DINCER, I

机构：

[1] Department of Food and Refrigeration Technology, Tubitak-Marmara Research Center, Gebze, Kocaeli, 41470

[2] Department of Mechanical Engineering, University of Victoria, Victoria, British Columbia

来源：

INTERNATIONAL JOURNAL OF ENERGY RESEARCH | 1995年 / 19卷 / 07期

关键词：

FRYING; CYLINDRICAL SAUSAGE; SUNFLOWER OIL; HEAT AND MASS TRANSFER; TEMPERATURE DISTRIBUTION; MOISTURE CONTENT; WEIGHT LOSS; OIL CONTENT;

D O I：

10.1002/er.4440190702

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

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.

引用

页码：555 / 565

页数：11

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