Continous measurement of convective heat flux during deep-frying : validation and application to inverse modeling

Vitrac Olivier, Trystram Gilles, Raoult-Wack Anne-Lucie. 2003. Continous measurement of convective heat flux during deep-frying : validation and application to inverse modeling. Journal of Food Engineering, 60 : 111-124.

Résumé : This paper proposes a direct and continuous method to measure convective heat flux ([phi]c) during batch deep-frying, based on signal reconstruction techniques applied to local oil temperature measurements. The method was applied on the assessment of convective heat transfer of 1.5 mm thick cassava slices, for various conditions of stirring and oil temperature (140-160°C), and validated independently from mass balance results on slices. Finally, frequency information on the dynamic of convective heat transfer was used to propose a mechanistic interpretation of internal coupled heat and mass transfer identified within thin materials. Three regimes of coupling were identified during the first minute of frying and were respectively related to (i) an unstable superficial vaporization with [phi]c values higher than 100 KW m-2, (ii) a regular internal vaporization with [phi]c values oscillating between 15 and 35 KW m-2 controlled by liquid water transport from core, (iii) a decreasing vaporization rate subsequent to the rapid vanishing of the saturated region.

Mots-clés Agrovoc : friture, Immersion, produit alimentaire, échange thermique, modèle mathématique, huile végétale

Mots-clés complémentaires : Chips

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Auteurs et affiliations

• Vitrac Olivier, INRA (FRA)
• Trystram Gilles, ENSIA (FRA)
• Raoult-Wack Anne-Lucie, CIRAD-AMIS-AGROALIMENTAIRE (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/518568/)

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