Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

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• 作者：K.N. van Koerten^a ; ^{kevin.vankoerten@wur.nl} ; D. Somsen^b ; R.M. Boom^a ; M.A.I. Schutyser^a ; ^{maarten.schutyser@wur.nl}
• 关键词：Water evaporation ; Modelling ; Frying ; French fries ; Heat transfer coefficient
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：197
• 期：Complete
• 页码：60-67
• 全文大小：1891 K
• 卷排序：197

文摘

We developed a relative simple but predictive water evaporation model for frying. A new evaporation rate dependent heat transfer coefficient is introduced. Predictions of temperature and moisture in fried potato cylinders were validated. The model may be applied for optimal control of frying processes including oil uptake.