Home▸Kitchen Science▸Deep-Frying French Fry Lab: Crust Growth and Moving Evaporation Front (2D section)

🍟 Deep-Frying French Fry Lab: Crust Growth and Moving Evaporation Front (2D section)

Interactive 2D deep-frying model: oil temperature, heat transfer coefficient and fry thickness drive core temperature, crust depth, moisture loss and browning, with the same enthalpy-method physics as the 3D page.

Kitchen Science2DModerate60 FPS📱 Mobile-adapted⇄ 3D version

⚙ Under the hood

2D cross-section of a potato strip in hot oil: enthalpy-method conduction, 100 C evaporation front, crust growth, moisture and temperature profiles, same model as the 3D page.

Deep FryingHeat TransferMoving BoundaryFood Science

2D · HTML5 Canvas 2D · 60 FPS target · runs fully client-side, no install