Modelling for heat and mass transfer parameters in deep-frying of products

In this paper, the development of new models to determine heat and mass transfer parameters (HMTPs) in terms of the thermal diffusivity, heat transfer coefficient, moisture diffusivity and moisture transfer coefficient for slab, cylindrical, and spherical products being deep-fried was presented. In the model development, two cases of the Blot number, i.e., 0 < Bi < 100, and Bi greater than or equal to 100 in the transient heat and mass transfer were considered. In order to verify the models, frying experiments were performed using the cylindrically shaped potatoes as test samples, and these samples were fried in a deep fryer at 180 degrees C. The lag factor and frying coefficient for a frying process, which affect heat and mass transfer parameters, were first-defined and considered most important process parameters. By using the temperature and moisture measurements, the frying coefficient and lag factor were determined and incorporated into the models. The HMTPs were determined in a simple and effective manner. In this respect, we can conclude that the present models are useful tools for determining the HMTPs for the products during frying and will be beneficial to the practical applications.