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.
Funding
This study was funded by the Natural Science and Engineering Research Council (NSERC) of Canada, to whom our appreciation is extended.
| Funders |
|---|
| Natural Sciences and Engineering Research Council of Canada |
Keywords
- Chicken nuggets
- Deep-fat frying
- Fat uptake
- Microwave pretreatment
- Moisture loss
ASJC Scopus subject areas
- Food Science
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