Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them. A way of achieving this is through the application of energy analysis and modelling techniques to characterise the process and investigate the interactions between the various operating and control parameters. The
overall objective is to reduce energy consumption without compromising product throughput and quality. This paper provides a review of published work on heat and mass transfer in frying processes. Based on this, a simplified analysis of the key processes has been carried out using an energy balance model. The outputs of this model have been validated using data from an industrial crisp frying facility. The knowledge gained from this validation will be used to better understand and appreciate the energy flows in industrial frying processes and should lead to identification of losses and opportunities for energy recovery.The authors would like to acknowledge the financial support from the UK Engineering and Physical Sciences Research Council (EPSRC), Grant NO. EP/G059799/1, for this project as well as the input from the industrial collaborators and academic collaborators from the Universities of Newcastle and Northumbria
