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

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.