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vol.24 número6EVALUACIÓN FISICOQUÍMICA Y MICROBIOLÓGICA DEL APERITIVO VÍNICO DE LULO (SOLANUM QUITOENSE L.)PARÁMETROS DE INTERACCIÓN IÓN VOLUMÉTRICOS DEL SISTEMA 1-BUTIL-3-METIL IMIDAZOLIO TRIFLUOROMETANOSULFONATO + AGUA A VARIAS TEMPERATURAS índice de autoresíndice de materiabúsqueda de artículos
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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

TIRADO, Diego F; ACEVEDO, Diofanor  y  GUZMAN, Luis E. DETERMINATION OF CONVECTIVE COEFFICIENTS OF HEAT TRANSFER DURING FRYING OF SHEET TILAPIA (OREOCHROMIS NILOTICUS). Inf. tecnol. [online]. 2013, vol.24, n.6, pp.41-46. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642013000600007.

The convective heat transfer coefficients during deep-fat frying of Oreochromis niloticus fillets in palm oil at different temperatures were determined. Tilapia fillets were plate-shaped cut and dipped in oil at 130, 150, and 170 °C in an electric fryer six liter stainless steel. Thermophysical properties were measured as a function of temperature and composition of the food, using the computer program DEPROTER. The convective coefficients were determined from plots of time -vs- dimensionless temperature relationships, and these decreased with increasing oil temperature, with values of 46.76, 34.61 and 32.66 W/m2K at 130, 150 and 170 °C respectively. It was observed that the higher is the temperature of the frying medium, the greater is the rate of water loss from the product, and lower is the internal energy, and therefore lower is the convective heat transfer coefficient.

Palabras clave : heat transfer; convective coefficient; immersion frying; tilapia; thermophysical properties.

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