Shrinkage of chicken nuggets during deep-fat frying

Yunfeng Wang, Michael O. Ngadi, Akinbode A. Adedeji

Research output: Contribution to journalArticlepeer-review

12 Scopus citations


Apparent density and apparent volume shrinkage of chicken nuggets were analyzed at three frying temperatures (160, 170, and 180°C) at 16 time intervals between 0 and 300 s. A linear relation was found for particle densities with moisture loss. Apparent density decreased from about 1080 to 980 kg/m3 during frying. The regression of volumetric shrinkage as a function of moisture loss gave coefficient of determination value (R2) values ranging between 0.90 and 0.94. Temperature effect on apparent density was not significant, while its effect on shrinkage was quite pronounce (P<0.05). The influence of moisture loss, frying time and temperature on density and shrinkage during deep-fat frying of chicken nuggets was established.

Original languageEnglish
Pages (from-to)404-410
Number of pages7
JournalInternational Journal of Food Properties
Issue number2
StatePublished - Mar 2010

Bibliographical note

Funding Information:
The authors will like to acknowledge the funding support of Natural Science and Engineering Research Council (NSERC) of Canada.


  • Apparent density
  • Chicken nuggets
  • Moisture loss
  • Volumetric shrinkage

ASJC Scopus subject areas

  • Food Science


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