naa a22 4500 510724531 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0805-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0805-x Microwave Frying Compared with Conventional Frying via Numerical Simulation [Elektronische Daten] [Ilkay Sensoy, Serpil Sahin, Gulum Sumnu] Microwave heating can be combined with other means of heating to yield a unique heating profile. In the study, microwave frying, a combination of convective and microwave heating, was compared with conventional frying. Frying experiments were performed by inserting a single food sample (chicken breast meat) in the hot oil at 180 ± 1°C for both frying methods. Center temperature of the sample and the oil temperature were recorded during both frying methods. Simulations were performed to predict heat transfer coefficients. Processing time was shorter with microwave frying. Simulations revealed a varying convective heat transfer coefficient, which was in the range of 160-490W/m2 K, during conventional frying. Higher convective heat transfer coefficient, 500W/m2 K, compared to conventional frying was observed during microwave frying with the simulations. This is suggested to be due to higher turbulence in microwave frying. Springer Science+Business Media, LLC, 2012 Frying nationallicence Microwave nationallicence Modeling nationallicence Temperature profile nationallicence Sensoy Ilkay Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Dumlupinar Bulvari, No:1, 06800, Ankara, Turkey aut Sahin Serpil Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Dumlupinar Bulvari, No:1, 06800, Ankara, Turkey aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Dumlupinar Bulvari, No:1, 06800, Ankara, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1414-1419 1935-5130 6:6<1414 2013 6 11947 https://doi.org/10.1007/s11947-012-0805-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0805-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sensoy Ilkay Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Dumlupinar Bulvari, No:1, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Dumlupinar Bulvari, No:1, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Dumlupinar Bulvari, No:1, 06800, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1414-1419 1935-5130 6:6<1414 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer