@article{farkas_hubbard_2000, title={Analysis of convective heat transfer during immersion frying}, volume={18}, ISSN={["0737-3937"]}, DOI={10.1080/07373930008917776}, abstractNote={ABSTRACT Immersion frying was studied as a high temperature drying process and analogies drawn between periods found in drying and similar periods in immersion frying. Analysis of external heat transfer during immersion frying showed a highly complex system of free and forced convection augmented by boiling conditions. Oil flow was found to be driven downward by buoyancy forces due to cooling at the sample surface then upward due to entrainment in vapor bubbles during boiling conditions. Experimental work showed the convective heat transfer coefficient to be a dynamic property ranging from 300 to 1100 W/m2°C and to be strongly coupled with bulk movement of the oil. Heat flux measurements found a peak flux of nearly 30,000 W/m3. Based on analysis of bubble dynamics it is hypothesized that heat flux increases with increased oil degradation through a reduction in vapor bubble size and increase in bubble frequency due to changes in interfacial properties of the oil.}, number={6}, journal={DRYING TECHNOLOGY}, author={Farkas, BE and Hubbard, LJ}, year={2000}, pages={1269–1285} }
 @article{hubbard_farkas_2000, title={Influence of oil temperature on convective heat transfer during immersion frying}, volume={24}, ISSN={["0145-8892"]}, DOI={10.1111/j.1745-4549.2000.tb00410.x}, abstractNote={The relationship between oil temperature, convective heat transfer coefficient, and heat flux during immersion frying was investigated. Potato cylinders were fried in 120, 150, and 180C oil and convective heat transfer coefficients and heat flux measurements were made. These measurements followed the expected trends predicted by fundamental heat transfer calculations. The maximum convective heat transfer coefficient and heat flux reached during frying increases as oil temperature increases. The process time to reach these maxima decreases as oil temperature increases. This research provides fundamental knowledge relevant to the effects of oil temperature on the coupled heat and mass transfer problem present during immersion frying. This knowledge will provide a first step towards better understanding the frying process, and eventual process optimization through manipulation of the time-temperature regime of the frying processes.}, number={2}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Hubbard, LJ and Farkas, BE}, year={2000}, month={Jun}, pages={143–162} }
 @article{hubbard_farkas_1999, title={A method for determining the convective heat transfer coefficient during immersion frying}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00481.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Hubbard, LJ and Farkas, BE}, year={1999}, month={Aug}, pages={201–214} }