An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
Although extensively studied (and of large importance for food processing) there is still no general consensus on the time-dependent convective heat transfer coefficient (h) in immersion frying – reported values differ by orders of magnitude (4–7000 W m−2 K−1). Moreover, none of the many methods suggested have become a generally agreed upon standard. This study uses the general uncertainty managem
