Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep-Fat Frying

AbstractFrom the established dependence of the brightness decrease of a short-period comet dependence on the perihelion distance of its orbit it follows that part of the surface of these cometary nuclei gradually covers by a refractory crust. The results of cometary nucleus simulation show that at constant insolation energy the crust thickness is proportional to the square root of the insolation time and the ice sublimation rate is inversely proportional to the crust thickness. From laboratory experiments resulted the thermal regime, the gas productivity of the nucleus, covering of the nucleus by the crust, and the tempo of evolution of a short-period comet into the asteroid-like body studied.

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ON PHASE TRANSFORMATION FRONT PROPAGATION IN ELASTIC BODIES

Advances in Computational Heat Transfer. Proceedings of the International Symposium ◽

10.1615/ichmt.1997.intsymliqtwophaseflowtranspphencht.600 ◽

1997 ◽

Author(s):

Victor A. Eremeyev ◽

Dmitry M. Sotnichenko

Keyword(s):

Phase Transformation ◽

Front Propagation ◽

Elastic Bodies ◽

Transformation Front

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Propagation Dynamics of Self-Sustained Evaporation Front and Characteristics of Small-Scale Perturbations at the Interface

Proceedings of the 15th International Heat Transfer Conference ◽

10.1615/ihtc15.evp.008766 ◽

2014 ◽

Author(s):

Vladimir Zhukov ◽

A. N. Pavlenko ◽

Mikhail I. Moiseev ◽

Denis Kuznetsov

Keyword(s):

Small Scale ◽

Evaporation Front ◽

Propagation Dynamics

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Front propagation

Physics Subject Headings (PhySH) ◽

10.29172/614263c8-f762-4e14-8347-932c5ac234c8 ◽

2018 ◽

Keyword(s):

Front Propagation

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Effect of stochasticity of the spatial distribution of particles in a gas suspension on combustion front propagation

Combustion Explosion and Shock Waves ◽

10.1134/s0010508214030046 ◽

2014 ◽

Vol 50 (3) ◽

pp. 272-281 ◽

Cited By ~ 1

Author(s):

P. S. Grinchuk

Keyword(s):

Spatial Distribution ◽

Combustion Front ◽

Front Propagation ◽

Gas Suspension

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Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

SN Applied Sciences ◽

10.1007/s42452-021-04249-5 ◽

2021 ◽

Vol 3 (2) ◽

Author(s):

O. R. Faloye ◽

O. P. Sobukola ◽

T. A. Shittu ◽

H. A. Bakare

Keyword(s):

Polynomial Regression ◽

Textural Properties ◽

Quality Attributes ◽

Sample Thickness ◽

Regression Equations ◽

Deep Fat Frying ◽

Chicken Nuggets ◽

Frying Temperature ◽

Frying Time ◽

Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

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