Abstract
The effect of a microwave pretreatment at different time duration on the mass transfer of chicken nuggets during deep-fat frying was studied. Coated chicken nugget samples pretreated in a microwave oven for 1-2 min were fried at 160 °C for times ranging from 0 to 300 s to evaluate the mass transfer as compared to the samples without a microwave pretreatment. Microwave pretreatment had a significant effect on moisture loss and oil uptake of chicken nuggets during deep-fat frying.
| Original language | English |
|---|---|
| Pages (from-to) | 438-440 |
| Number of pages | 3 |
| Journal | LWT |
| Volume | 42 |
| Issue number | 1 |
| DOIs | |
| State | Published - 2009 |
Bibliographical note
Funding Information:This study was funded by the Natural Science and Engineering Research Council (NSERC) of Canada, to whom our appreciation is extended.
Keywords
- Chicken nuggets
- Deep-fat frying
- Fat uptake
- Microwave pretreatment
- Moisture loss
ASJC Scopus subject areas
- Food Science