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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

4 Issues per year

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Natural Heat Transfer Coefficients of Chicken Drum Shaped Bodies

Michael Ngadi1 / Julian N. Ikediala2

1McGill University

2McGill University

Citation Information: International Journal of Food Engineering. Volume 1, Issue 3, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1000, April 2005

Publication History

Published Online:
2005-04-10

Average heat transfer coefficients of chicken drum shaped bodies were estimated using aluminum chicken drum shaped models. Three model drum sizes namely small, medium and large, and three frying oil viscosities for three temperature differences were used. Estimated heat transfer coefficients were in the range from 67 to 163 W/m²K. Increasing temperature difference increased heat transfer coefficient. Conversely, increasing the size of the chicken drum model bodies and oil viscosities decreased the heat transfer coefficient. A heat transfer correlation equation between average Nu and Ra was derived. The methodology developed in this study could be used to estimate heat transfer coefficients of chicken drum during deep-fat frying.

Keywords: Heat transfer coefficients; natural convection; chicken drum sticks; deep fat frying

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