HEAT TRANSFER DURING FRYING
OF FROZEN FOODS

Paper Presented During The IFT'96 Meeting at New Orleans

by Jayadeep Vijayan

HEADING

INTRODUCTION

OBJECTIVES

LITERATURE

FIGURE 1

ASSUMPTIONS-1

ASSUMPTIONS-2

SCHEMATIC

NODAL REPRESENTATION

MODEL FOR THE CRUST

CORE SCHEMATIC

CORE GOVERNING EQUATIONS

ENTHALPY EQUATION FOR CORE NODES

STEFAN CONDITION

PROPERTY FILE

SIMULATED TEMPERATURE DISTRIBUTION

VALIDATION AT 180°C (Oil Temperature) - frozen product

VALIDATION AT 180°C (Oil Temperature) - unfrozen product

SENSITIVITY ANALYSIS - effect of oil temperature

SENSITIVITY ANALYSIS - effect of 'h'

SENSITIVITY ANALYSIS - effect of crust k

CONCLUSIONS - 1

CONCLUSIONS-2

CONCLUSIONS (sensitivity analysis) - 1

CONCLUSIONS (sensitivity analysis) - 2 ACKNOWLEDGMENTS