Abstract
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 language | English |
|---|---|
| Pages (from-to) | 404-410 |
| Number of pages | 7 |
| Journal | International Journal of Food Properties |
| Volume | 13 |
| Issue number | 2 |
| DOIs | |
| State | Published - 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.
Funding
The authors will like to acknowledge the funding support of Natural Science and Engineering Research Council (NSERC) of Canada.
| Funders |
|---|
| Natural Science and Engineering Research Council of Canada |
Keywords
- Apparent density
- Chicken nuggets
- Moisture loss
- Volumetric shrinkage
ASJC Scopus subject areas
- Food Science
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