Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

摘要: Abstract Experimental measurements of temperature rises and water loss kinetics within two types solid food models during contact heating are discussed. A device was specially designed to reproduce the operating conditions encountered domestic pan frying. Two different were used for experiments: (i) a non porous gel containing an oil-in-water emulsion without crust formation at its lower surface heating, (ii) cereal batter (water with flour) which exhibited development internal structure heating. Under similar conditions, these products displayed very drying thermal behaviours. The never exceeded 100 °C independent in experimental range from 160 °C 260 °C. This limitation product rise explained by evaporation liquid exuding interstitial space between product’s surface. By contrast, formed batter, reducing rate this location allowing reach temperatures higher than 100 °C.