Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process

•Bubbling stages characterized with change in angle from obtuse to acute to 90°.•Increase in bubble frequency, hence heat transfer with oil degradation.•Increase in bubble frequency with increasing temperature and wettability.•Bubbling changes from single to pairing to jetting with decreasing orific...

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Bibliographic Details
Published inJournal of food engineering Vol. 251; pp. 36 - 44
Main Authors Sahasrabudhe, Shreya N., Chaudhari, Shreyas S., Farkas, Brian E.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.06.2019
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Summary:•Bubbling stages characterized with change in angle from obtuse to acute to 90°.•Increase in bubble frequency, hence heat transfer with oil degradation.•Increase in bubble frequency with increasing temperature and wettability.•Bubbling changes from single to pairing to jetting with decreasing orifice size.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2019.02.005