Abstract
Many theoretical and experimental studies have been conducted to understand the mechanisms of heat and mass transfer during deep fat frying. This, in turn, has helped in understanding transport phenomena during frying and the relationships between thermal and physical properties of the products and the frying media. Most of the studies have focused on the determination of convective heat transfer coefficient and mechanisms of moisture and oil transfer. Mathematical models also have been developed to describe and predict the process. Many studies have adopted the assumptions used for the drying process for simplification. Recently, more realistic and sophisticated models have been introduced.
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