Experimental determination of convective heat transfer coefficient during controlled frying of potato discs

• Published in: Food science & technology 2016-01, Vol.65, p.180-184
• Main Authors: Sandhu, Jaspreet, Parikh, Archana, Takhar, Pawan S.
• Format: Article
• Language: English
• Subjects: Controlled frying; Convective heat transfer coefficient; Potato discs
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.08.007

The convective heat transfer coefficient was measured experimentally using a controlled one-dimensional (1-D) frying methodology. Hollow Teflon disc was used as a sample holder. Thermostable silicon glue was used to seal the sample in the Teflon disc. This insulated the edges of the potato disc from the frying oil thus restricting oil penetration from only the exposed top and bottom surfaces. This rendered this set of frying experiments a 1-D frying process. The peak heat transfer coefficient values were determined to be 3617, 4517 and 7307 W/m2 °C at frying temperatures of 150, 170 and 190 °C, respectively. The heat transfer coefficient reached its peak value towards the end of frying at all temperatures. •Frying experiments with time-varying oil temperature were performed.•Frying was performed on a weighing scale to measure rate of evaporation.•Measured h values were higher than previously reported in literature.