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.
- Controlled frying
- Convective heat transfer coefficient
- Potato discs
ASJC Scopus subject areas
- Food Science