PREDICTION OF SURFACE HEAT TRANSFER COEFFICIENTS AND MASS TRANSFER KINETICS OF EGGPLANT SAMPLES DURING DEEP FAT FRYING BY ARTIFICIAL NEURAL NETWORK

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KHALILIAN S.; ZIAEEFAR A.M.; ASGHARI A.; KASHANINEJAD M.; MOHEBBI M.

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Journal Paper

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 333-345

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Title

PREDICTION OF SURFACE HEAT TRANSFER COEFFICIENTS AND MASS TRANSFER KINETICS OF EGGPLANT SAMPLES DURING DEEP FAT FRYING BY ARTIFICIAL NEURAL NETWORK

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Keywords

FRYINGQ2

EGGPLANTQ1

SURFACE COEFFICIENT OF HEAT TRANSFERQ1

MASS TRANSFERQ2

ARTIFICIAL NEURAL NETWORKQ1

Abstract

Introduction: Thermal properties of food during the FRYING process and MASS TRANSFER mechanisms (water and oil) can help in controlling the quality of the fried product (Fiszman et al., 2005). During the FRYING process, heat was transferred from the oil to the sample surface that it increases the temperature almost to 100oC, the water evaporates and moved out. The sample surface was covered by bubble layers with various size and distribution. The formation of vapor bubbles on the samples surface have been effective on the micro-flows which is one of the important factor in the coefficient of heat transfer (Sahin et al., 1999). …

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APA: Copy

KHALILIAN, S., ZIAEEFAR, A.M., ASGHARI, A., KASHANINEJAD, M., & MOHEBBI, M.. (2017). PREDICTION OF SURFACE HEAT TRANSFER COEFFICIENTS AND MASS TRANSFER KINETICS OF EGGPLANT SAMPLES DURING DEEP FAT FRYING BY ARTIFICIAL NEURAL NETWORK. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 333-345. SID. https://sid.ir/paper/143572/en

Vancouver: Copy

KHALILIAN S., ZIAEEFAR A.M., ASGHARI A., KASHANINEJAD M., MOHEBBI M.. PREDICTION OF SURFACE HEAT TRANSFER COEFFICIENTS AND MASS TRANSFER KINETICS OF EGGPLANT SAMPLES DURING DEEP FAT FRYING BY ARTIFICIAL NEURAL NETWORK. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):333-345. Available from: https://sid.ir/paper/143572/en

IEEE: Copy

S. KHALILIAN, A.M. ZIAEEFAR, A. ASGHARI, M. KASHANINEJAD, and M. MOHEBBI, “PREDICTION OF SURFACE HEAT TRANSFER COEFFICIENTS AND MASS TRANSFER KINETICS OF EGGPLANT SAMPLES DURING DEEP FAT FRYING BY ARTIFICIAL NEURAL NETWORK,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 333–345, 2017, [Online]. Available: https://sid.ir/paper/143572/en

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