Shrinkage of chicken nuggets during deep-fat frying

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

doi:10.1080/10942910802626721

Shrinkage of chicken nuggets during deep-fat frying

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

Producción científica: Article › revisión exhaustiva

17 Citas (Scopus)

Resumen

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.

Idioma original	English
Páginas (desde-hasta)	404-410
Número de páginas	7
Publicación	International Journal of Food Properties
Volumen	13
N.º	2
DOI	https://doi.org/10.1080/10942910802626721
Estado	Published - mar 2010

Nota bibliográfica

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

Financiación

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

Financiadores
Natural Science and Engineering Research Council of Canada

ASJC Scopus subject areas

Food Science

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10.1080/10942910802626721

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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.",

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author = "Yunfeng Wang and Ngadi, \{Michael O.\} and Adedeji, \{Akinbode A.\}",

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

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language = "English",

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T1 - Shrinkage of chicken nuggets during deep-fat frying

AU - Wang, Yunfeng

AU - Ngadi, Michael O.

AU - Adedeji, Akinbode A.

N1 - Funding Information: The authors will like to acknowledge the funding support of Natural Science and Engineering Research Council (NSERC) of Canada.

PY - 2010/3

Y1 - 2010/3

N2 - 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.

AB - 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.

KW - Apparent density

KW - Chicken nuggets

KW - Moisture loss

KW - Volumetric shrinkage

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JO - International Journal of Food Properties

JF - International Journal of Food Properties

IS - 2

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Shrinkage of chicken nuggets during deep-fat frying

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Nota bibliográfica

Financiación

ASJC Scopus subject areas

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