Naslov
The determination of convective heat transfer coefficient during frying of potato dough

Autori
Budžaki, Sandra ; Šeruga, Bernarda

Izvornik
Journal of Food Engineering (0260-8774) 66 (2005), 3; 307-314

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Deep-fat frying; Heat transfer coefficient; Potato dough; Water migration; Temperature profile

Sažetak
In this study, the influence of oil temperature, water migration and surface temperature of dough ball on convective heat transfer coefficient was investigated. The convective heat transfer coefficient during deep-fat frying was determined at temperatures 160 °C, 170 °C, 180 °C and 190 °C. The dough ball of half-white wheat flour with different amounts of whole potato flour having a radius of 2, 5 cm was used as a sample. Heat transfer coefficient was the highest at the start of deep fat frying process (197, 25 &plusmn ; ; 1, 3850 to 774, 88 &plusmn ; ; 3, 8968 W/m2K), and the smallest in the case of setting up a uniform period of water migration from sample, which corresponded to surface temperatures slightly higher than 100 °C (94, 22 &plusmn ; ; 0, 3326 to 194, 84 &plusmn ; ; 0, 9138 W/m2K). Elevated amount of whole potato flour in dough considerably decreased heat transfer coefficient regardless of the frying oil temperature. Higher oil temperature for deep-fat frying increased values of heat transfer coefficient for the same composition of spherical shape dough.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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