Abstract Deep-fat frying is one of the main methods applied to processing food materials, in which heat and mass transfer take place simultaneously. These phenomena, which govern product quality and safety, are strongly controlled by heat and mass transfer coefficients. They are of great importance in modeling and simulation and are now widely paid attention to in order to optimize and control the process. Several researchers have studied determination techniques and numerous factors influencing heat and mass transfer coefficients during frying, and some contradictory results concerning the effect of parameters on these coefficients have been occasionally reported, which are necessary to be more considered. Some of these inconsistencies could originate from inherent difference of approaches. In this paper, we aim to give a detailed insight into all determination procedures and provide a primary focus on all studied parameters having a significant effect on heat and mass transfer coefficients.

中文翻译：

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油炸过程传热传质系数综述：测定方法及影响因素

摘要 油炸是食品加工的主要方法之一，其传热传质同时进行。这些影响产品质量和安全的现象受到传热和传质系数的强烈控制。它们在建模和仿真中具有重要意义，现在被广泛关注以优化和控制过程。一些研究人员研究了测定技术和影响油炸过程传热传质系数的众多因素，关于参数对这些系数的影响的一些相互矛盾的结果偶尔被报道，需要更多地考虑。其中一些不一致可能源于方法的内在差异。在本文中，