Pore development and moisture transfer in chicken meat during deep-fat frying

Drying Technology

Volumn 23, Issue 4, 2005, Pages 907-923

  Kassama, L S ^a   Ngadi, Michael O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chicken; Diffusivity; Frying; Pore structure; Porosimetry; Porosity; Pycnometer

Indexed keywords

MASS TRANSFER; MOISTURE; OILS AND FATS; PORE SIZE; POROSITY; THERMAL EFFECTS;

FICK'S LAW; FRYING; MOISTURE DIFFUSIVITY; MOISTURE TRANSFER;

MEATS;

FOOD PROCESSING; POROSITY;

EID: 18144416863     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200054239     Document Type: Article

References (27)

1. Pinthus, E.J.; Weinberg, P.; Saguy, I.S. Oil uptake in deep fat frying as affected by porosity. Journal of Food Science 1995, 60 (4), 767-769.
2. Moreira, R.G.; Castell-Perrez, M.E.; Barrufet, M.A. Deep-Fat Frying: Fundamentals and Applications; Gaithersburg, MD: Aspen Publishers: 1999.
3. Farkas, B.E.; Singh, R.P. Physical properties of air-dried and freeze-dried chicken white meat. Journal of Food Science 1991, 56 (3), 611-615.
4. King, J.C.; Lam, W.K.; Sandal, O.C. Physical properties important for freeze-drying poultry meat. Food Technology 1968, 22 (10), 1302-1308.
5. Rahman, M.S. Towards prediction of porosity in food foods during drying: a brief review. Drying Technology 2001, 19 (1), 3-15.
6. Perkins, E.G.; Erikson, M.D. Deep Frying: Chemistry, Nutrition, and Practical Applications; AOCS Press: Champaign, IL, 1996.
7. Hussain, M.A.; Rahman, M.S.; Ng, C.W. Prediction of pores formation (porosity) in foods during drying: Generic models by the use of hybrid neural network. Journal of Food Engineering 2002, 51, 239-248.
8. MacDonald, K.; Sun, D.-W. The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling. Journal of Food Engineering 2001, 47, 175-183.
9. Rahman, M.S.; Perera, C.O.; Chen, X.D.; Driscoll, R.H.; Potluri, P.L. Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content. Journal of Food Engineering 1996, 30, 135-145.
10. Rahman, M.S.; Potluri, P.L. Shrinkage and density of squid flesh during air drying. Journal of Food Engineering 1990, 12, 133-143.
11. Raisul Islam, Md.; Ho, J.C.; Majumdar, A.S. Simulation of liquid diffusion-controlled drying of shrinking thin slabs subjected to multiple heat sources. Drying Technology 2003, 21 (3), 413-438.
12. Gupta, P.; Shivhare, U.S.; Bawa, A.S. Studies on frying kinetics and quality of French fries. Drying Technology 2000, 18 (1-2), 311-321.
13. Gamble, M.H.; Rice, P. Effect of pre-fry on oil uptake and distribution in potato chip manufacture. International Journal of Food Science and Technology 1987, 22, 535-548.
14. Kassama, L. S. Pore development in meat products during deep-fat frying; Ph.D. Thesis, Bioresource Engineering, McGill University, Montreal, Canada, 2003.
15. Madamba, P.S. Physical changes in Bamboo (Bambusa phyllostachys) shoots during hot air drying: Shrinkage density, and porosity. Drying Technology 2003, 21 (3), 555-568.
16. Micromeritics. Multivolume Pycnometer 1305 Operator's Manual; Micromeritics Instrument Corporation: Norcross, GA, 1992.
17. Micromeritics. Auto Pore III: Operator's Manual, Micromeritics Instrument Corporation: Norcross, GA, 1999.
18. Webb, P.A.; Orr, C. Analytical Methods in Fine Particle Technology; Micromeritics Instrument Corporation: Norcross, GA, 1997.
19. Karathanos, V.T.; Vegenas, G.K.; Saravacos, G.D. Water diffusivity in starches at high temperatures and pressures. Biotechnology Progress 1991, 7 (2), 178-184.
20. Crank, J. The Mathematics of Diffusion, 2nd ed.; Oxford University Press: Oxford, U.K., 1975.
21. Singh, P.R. Heat and mass transfer in foods during deep-fat frying: Mathematical modeling provides new tools to study the effect of processing conditions in deep-fat frying of foods. Food Technology 1995, 49 (4), 134-137.
22. Rahman, M.S. Food Properties Hand Book; CRC Press: New York, 1995.
23. Rizvi, S.S.H. Thermodynamic properties of foods in dehydration. In Engineering Properties of Food, 2nd Ed.; Rao, M.A.; Rizvi, S.S.H., Eds.; Marcel Dekker Inc.: New York, 1994; 223-309.
24. Costa, R.M.; Oliveira, F.A.R. Modeling the kinetics of water loss during potato frying with a compartmental dynamic model. Journal of Food Engineering 1999, 41, 177-185.
25. Ngadi, M.O.; Watts, K.C.; Correia, L.R. Finite element method modeling of moisture transfer in chicken drum during deep-fat frying. Journal of Food Engineering 1997, 32, 11-20.
26. El-Dirani, K. Textural and mass transfer characteristics of chicken nuggets during cooking; M.Sc. Thesis, Bioresource Engineering, McGill University, Montreal, Canada, 2002.
27. Kassama, L.S.; Ngadi, M.O.; Raghavan, G.S.V. Structural and instrumental textural properties of meat patties containing soy protein. International Journal of Food Properties 2003, 6 (3), 519-529.