Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

M. O. Ngadi, Y. Wang, A. A. Adedeji, G. S.V. Raghavan

Research output: Contribution to journalArticlepeer-review

48 Scopus citations

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 languageEnglish
Pages (from-to)438-440
Number of pages3
JournalLWT
Volume42
Issue number1
DOIs
StatePublished - 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

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