Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp

Abstract

A simple moving boundary model was redesigned to describe the immersion frying of a thin cut potato crisp of thickness 2 mm. The model took into account the effects of a variable oil convection heat transfer coefficient. In the model, the centre temperature was defined as a value of a region rather than a point. The model also predicted the effect of some shift in the location of the thermocouple on the measurements. Experiments at oil temperatures of 170, 180 and 190 °C were conducted to verify whether or not the model predictions were accurate. Good agreement was found between the experimental and predicted values, which were generally within the t99(0.01) confidence interval of the experimental data.