Jump to ContentJump to Main Navigation
Show Summary Details
More options …

International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

See all formats and pricing
More options …
Volume 1, Issue 3 (Apr 2005)


Natural Heat Transfer Coefficients of Chicken Drum Shaped Bodies

Michael Ngadi / Julian N. Ikediala
Published Online: 2005-04-10 | DOI: https://doi.org/10.2202/1556-3758.1000

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

About the article

Published Online: 2005-04-10

Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1000.

Export Citation

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

Comments (0)

Please log in or register to comment.
Log in