Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 24 ISSUE 4
Written by Tarek FOUDA, Nourhan KASSAB

Thermal analysis during frying operations depends on the types of materials, the pans, and the quality of the oil used. Continuous exposure to changing temperatures changes the specifications. The experiment was planned to study the thermal analyse with various pan materials properties and repeated oil frying. The pan was tested and oil frying under steady-state heating conditions. The infrared images extracted with MATLAB, and testo software also Solid Works software were used to determine the material's convection coefficient, and specific heat,. The temperature rise at each point through surface and volume parameters from 0 to 8 minutes at three frying stage of oil and each skillet. The results showing as the frying temperature begins to rise, it rises with heat transfer rate (convective) reached 1,435.32 J/Kg·K during the third stage at 8 minutes. The specific heat capacity peaked at 1,191.37 J/Kg·K during the first stage at 6 minutes. Conversely, the minimum values for these indices were 522.90°C, 1,322.35 J/Kg·K, and 1,006.89 J/Kg·K, observed during the second stage at the beginning, specifically for the wok skillet.

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