کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562966 | 1330738 | 2007 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Heat transfer coefficient, h during deep fat frying of sweetpotato was determined from designed experiments. Samples of three different disc sizes were fried at four oil temperatures between 150 and 180 °C. Heat transfer coefficient estimation was based on heat energy balance between the oil and sample during frying. Maximum h was reached at the earlier stage of frying (80–120 s). The range of maximum h reached was 710–850 W/m2 °C. h at latter period of frying (200–300 s) was 450–550 W/m2 °C. h was found to vary directly with oil temperature but inversely with sample size (p <0.05).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 40, Issue 8, October 2007, Pages 989–994
Journal: Food Research International - Volume 40, Issue 8, October 2007, Pages 989–994
نویسندگان
Adefemi Farinu, Oon-Doo Baik,