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Oil Temperature (oil + temperature)
Selected AbstractsMagnetic Resonance Temperature Mapping of Microwave-Fried Chicken FingersJOURNAL OF FOOD SCIENCE, Issue 5 2009Isil Barutcu ABSTRACT:, The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for 0.5 and 1.5 min after bringing the oil temperature to 180 ± 1 °C. Samples were also fried in a conventional fryer at 180 °C for 2 and 5 min for comparison. Variations in internal temperature distribution increased proportionally to frying time in both microwave and conventional frying. Internal thermal equilibrium is reached in all samples after 13 min of holding time. Internal structural changes, void formation, were also visualized in the images. Void formation did not significantly impact cooling rates. [source] The influence of oil type and frying temperatures on the texture and oil content of French friesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2005Agnieszka Kita Abstract The purpose of the present study was to determine the effects of the frying medium and temperatures on fat content and texture of French fries. The material taken for the study consisted of seven types of vegetable oil: refined sunflower, rape, soy, olive oil, palm, partially hydrogenated rape oil (modified oil I) and a blend of vegetable oils (modified oil II). The French fries prepared from Asterix potato variety were fried at oils heated to 150, 160, 170, 180 and 190 °C. The length of frying (12, 10, 8, 6.5 and 4.5 min, respectively) depended on oil temperature. Fat content and the texture of French fries were determined. The type of frying medium significantly affects the texture of French fries. Temperature influenced both the fat content and texture of product. The increase of frying temperature decreased fat uptake and hardness of French fries. French fries fried in rape oil exhibited the most delicate texture and the lowest oil absorption when compared with French fries fried in other types of oil under investigation. Copyright © 2005 Society of Chemical Industry [source] A study of the measurement of surface temperature at a cam/tappet contactLUBRICATION SCIENCE, Issue 3 2001Akemi Ito Abstract Cam/tappet wear is one of the most difficult reliability and durability problems to predict during the development of a prototype engine valve-train system. In the present study, the cam/tappet surface temperature was measured and calculated to determine the effect of surface temperature on the lubricating conditions at a cam/tappet contact. The measurement method, sometimes called the dynamic thermocouple technique, was based on the Seebeck effect: by using different materials for the cam and tappet, the cam/tappet contact point becomes the hot junction of a ,thermocouple'. The cam/tappet contact surface temperature can therefore be measured continuously. The measured temperature results show good agreement with predictions. Temperature spikes, however, were not found in the test using new oil, but were shown by the theoretical model. Such results indicate that the cam/tappet interface operates in effective lubricating conditions, even when the oil temperature is relatively high. Further research with degraded oil supplied at high temperature is needed for a thorough understanding of abnormal cam wear. [source] GaN-based Schottky diodes for hydrogen sensing in transformer oilPHYSICA STATUS SOLIDI (C) - CURRENT TOPICS IN SOLID STATE PHYSICS, Issue 6 2006Peter Sandvik Abstract We report the demonstration of robust, GaN-based hydrogen sensors for use directly in transformer oil. These 1 mm2 Schottky diodes were immersed in a closed loop with Voltesso insulating oil for 21 months of continuous testing. They showed good reproducibility in response to hydrogen gases, while exposed to varying temperatures. We will briefly discuss the transformer monitoring application, the device design and fabrication process, and the sensor performance from 21-months of testing. Transfer functions from oil temperature and dissolved gas concentration have been quantified, and those will be briefly discussed. These new sensors offer a novel alternative to electrochemical cell-based sensors for various applications. (© 2006 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] An experimental study on the transformer coil leakage currentEUROPEAN TRANSACTIONS ON ELECTRICAL POWER, Issue 3 2006Mohamed A. A. Wahab This paper is concerned with the transformer coil dc leakage current under different conditions. These conditions include in-air, and in-oil leakage, currents with or without artificial coil deposits. In-oil leakage, currents are investigated when the coil is immersed in new or used transformer oil at different temperatures. The results showed that the leakage current increases with the increase in the applied voltage and oil temperatures. The rate of increase in leakage current with temperature depends on the transformer oil and coil conditions. The in-oil leakage currents are higher than those obtained in air. The leakage currents measured in used oil are higher than those resulted in new oil. Copper deposits cause higher values of leakage current than iron deposits for the same medium, applied voltage and temperature. Deposits increase the leakage current for different coil surrounding media. A linear model for the leakage current as a function of the applied voltage under different conditions has been found and its validity has been justified by statistical consideration. The parameters of this model account for various experimental conditions. Copyright © 2006 John Wiley & Sons, Ltd. [source] IMPACT OF BLENDING OF FRYING OILS ON VISCOSITY AND HEAT TRANSFER COEFFICIENT AT ELEVATED TEMPERATURESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2010SUKUMAR DEBNATH ABSTRACT In the present work, the effect of binary blending of five frying oils on kinematic viscosity (,) and convective heat transfer coefficient (h) was studied at elevated temperatures (170, 180 and 190C). A Cannon Ubbelhode calibrated capillary viscometer (Cannon Instrument Company, State College, PA) in a custom-designed and fabricated convective air bath heater and a highly conductive cylindrical metal transducer were used for generating,and h data, respectively. The value of,decreased from 3.617 × 10 - 6 to 2.062 × 10 - 6 m2 s - 1, and h increased from 221.0 to 301.2 Wm - 2 C - 1 by increasing the aforementioned oil temperatures. A good correlation between, (R2 > 0.996) or h (R2 > 0.987) of these frying oils and their selected binary blends with the previously mentioned temperature range was observed. Significant difference (P < 0.05) was found between different levels of parameters when treatments were compared using Tukey's test. PRACTICAL APPLICATIONS In food engineering applications, the physical properties of foods play an important role in the analysis of process parameters and in the design and fabrication of processing equipment. Determination of kinematic viscosity and convective heat transfer coefficients of frying oils and their selected blends at elevated temperatures are useful from an industrial point of view. In the present work, the effect of blending different edible oils on the kinematic viscosity and convective heat transfer coefficients at elevated temperatures was studied. Because selected blended oils provided lower levels of viscosities and higher levels of heat transfer coefficients, these results may be an attractive proposition in improving the quality of fried products and cost-effectiveness in the fried food industry. [source] | |||||||||||||