Abstract
The relationship between oil temperature, convective heat transfer coefficient, and heat flux during immersion frying was investigated. Potato cylinders were fried in 120, 150, and 180C oil and convective heat transfer coefficients and heat flux measurements were made. These measurements followed the expected trends predicted by fundamental heat transfer calculations. the maximum convective heat transfer coefficient and heat flux reached during frying increases as oil temperature increases. the process time to reach these maxima decreases as oil temperature increases. This research provides fundamental knowledge relevant to the effects of oil temperature on the coupled heat and mass transfer problem present during immersion frying. This knowledge will provide a first step towards better understanding the frying process, and eventual process optimization through manipulation of the time-temperature regime of the frying processes.
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