Investigate the performance analysis of a scale industrial fryer
Deep-fat frying is defined as the process of food preparation or cooking by immersing them in an edible oil or fat at a temperature of the boiling point water, typically in the range of 150 to 200°C. There are four stages in deep-fat frying which are initial heating, surface boiling, falling rate a...
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| Main Author: | |
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| Format: | Final Year Project Report |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak (UNIMAS)
2017
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| Online Access: | http://ir.unimas.my/id/eprint/25694/1/Cyreen%20%20ft.pdf http://ir.unimas.my/id/eprint/25694/ |
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| Institution: | Universiti Malaysia Sarawak |
| Language: | English |
| Summary: | Deep-fat frying is defined as the process of food preparation or cooking by immersing them in an edible oil or fat at a temperature of the boiling point water, typically in the range of 150 to 200°C. There are four stages in deep-fat frying which are initial heating,
surface boiling, falling rate and bubble end point. During the frying, the oil degrades due to oxidation and polymerisation processes which lead to changes in the performance of the oil or fat. Besides, the heat transfer occurred via conduction and convection. In this
case, the possibility of the heat escaped to the surrounding through the fryer’s wall is high. Therefore, the main aim of this project is to analyze the performance of a small scale industrial fryer. The objectives that related to the aim are (1) To study the effect of single tube and W-shaped of electric heating element on the heat transfer performance, (2) To determine the heat-up time by manipulating the volume of oil used in frying process, and (3) To present the flow pattern of heat transfer in the heating element by
using ANSYS 14.0. In order to achieve the objectives, the project methods applied are experimentation and simulation by using ANSYS 14.0. From the experimental results, w-shaped has provided better heating as compared to the single tube with efficiency 28.15% and 23.19%, respectively. Besides, four different volume of frying oil were studied which are 125, 140, 155 and 170 liters. After heating within 240 minutes, the final temperature for 125, 140, 155 and 170 L of oil are 88, 84, 81 and 71°C, accordingly. Apart from that, the temperature profile along the heating element also presented via
simulation work by using Thermal Transient, ANSYS 14.0. For the simulation, three different time or steps were selected such as 10, 100 and 500 seconds and the results
shows that the temperature of the heating element for the selected time reached 30.02°C, 38.68°C, and 65.91°C, correspondingly |
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