Prediction model of surface heat transfer coefficient in oil frying based on dimensional analysis

Authors

ZHANG Hongwen, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
HE Laping, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang, Guizhou 550025, China
DENG Li, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang, Guizhou 550025, China
LI Cuiqin, School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, Guizhou 550025, China
FENG Lunyuan, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
CHEN Cuicui, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
YU Bingyan, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
CHANG Rui, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China

Abstract

Based on the four dimensionless factors derived by dimensional analysis, the dimensionless prediction model for fluid-to-particle surface heat transfer coefficients (h_fp) was fitted by multivariate regression analysis. After modified the model with the residual analysis method, the final corrected coefficient of determination values R2 reaches 0.973. Furthermore, the five groups of verification set data were used to verify the accuracy of the constructed model, the predicted value of the theoretical model had a high consistency with the calculated value of the measured data, and the average relative error was 2.79%. The research indicated that dimensional analysis combined with numerical simulation has advantages of good reliability and wide applicability on oil frying process h_fp predict, which can meet the needs of food processing and cuisine engineering.

Publication Date

3-28-2019

First Page

33

Last Page

40

DOI

10.13652/j.issn.1003-5788.2019.03.006

Recommended Citation

Hongwen, ZHANG; Laping, HE; Li, DENG; Cuiqin, LI; Lunyuan, FENG; Cuicui, CHEN; Bingyan, YU; and Rui, CHANG (2019) "Prediction model of surface heat transfer coefficient in oil frying based on dimensional analysis," Food and Machinery: Vol. 35: Iss. 3, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.03.006
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/6

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