the objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of kurdish cheese nuggets. the effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets and frying at 150, 170 and 190◦c for 0, 1, 2, 3 and 4 min have been investigated. the result...

Natural convection heat transfer from a tube bundle in the indirect water bath heaters is investigated. A computer-code is used for the solution of the governing equations of mass, momentum and energy transfer based on the SIMPLE-C algorithm. Simulations are carried out for the gas pressure station heater of Kermanshah city with various tube bundle arrangements. In order to validate the numeric...