Abstract
AbstractThe specific surface area (surface area/volume) of a traditional frying vessel with a rectangular profile increases as the oil level decreases. In order to maintain a constant specific surface area of frying oil regardless of oil consumption, a special fryer was designed and constructed. The specific surface area of a frying vessel having a linear‐inclined profile (Valentine batch fryer) deviated from a constant value by a maximum of 7.5%. The specific surface area of a frying vessel with an exponentially curved profile maintained a constant specific surface area even though the oil level varied.
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