Abstract
A model was developed to predict heat transfer during frying of foods that are initially in a frozen state. The model involves two moving boundaries, one between frozen and unfrozen regions, and the other between the dry crust and the moist core region. Heat transfer within the crust region was predicted by Fourier's law, while heat transfer within the core region was formulated with the enthalpy method. Food composition and thermophysical properties were used to predict heat transfer within the food. The predicted results were experimentally validated.
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