Mathematical models describing heat, moisture and fat transfers during deep‐fat frying of beef meatballs were developed and validated against experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents. Fat diffusivity in the product was 0.287 × 10‐7m2s‐1 while fat conductivity followed Eyring's model with frequency factor of 0.137 × 10‐6m s‐1 K‐1 and activation energy of 2.70 kJ mol‐1.
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ATEBA et al. (1994) studied this question.
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