Mass transfer characteristics of chicken nuggets

International Journal of Food Engineering

Volumn 2, Issue 3, 2006, Pages

  Ngadi, Michael ^a   Dirani, Khaldoun ^a   Oluka, Sylvester ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chicken nuggets; Deep fat frying; Modeling; Moisture diffusivity; Oven baking

Indexed keywords

ACTIVATION ENERGY; DIFFERENTIAL EQUATIONS; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; OVENS; THERMAL EFFECTS;

CHICKEN NUGGETS; DEEP FAT FRYING; MOISTURE DIFFUSIVITY; OVEN BAKED;

FOOD PRODUCTS;

EID: 33750028775     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1071     Document Type: Article

References (22)

1. Baik, O-D., Marcotte, M. (2002). Modeling the moisture diffusivity in a baking cake. Journal of Food Engineering. 56(1): 27-36.
2. Baik, O-D., Mittal, G.S. (2005). Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying. Food Research International. 38 (2): 183-191.
3. Balasubramaniam, V.M., Chinnan, M.S., Mallikarjunan, P., Phillips, R.D. (1997). The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product. Journal of Food Process Engineering. 20: 17-29.
4. Bauman, B., Escher, F. (1995). Mass and heat transfer during deep fat frying of potato slices - I. Rate of drying and oil uptake. Lebensmittel- Wissenschaft und-Technologie; Food Science and Technology. 28(4): 395-403.
5. Budzaki, S., Seruga, B. (2005). Moisture loss and oil uptake during deep fat frying of "Krostula" dough. European Food Research and Technology. 220(1): 90-95.
6. nd Edition. Oxford University Press, Oxford, UK.
7. Dogan, S.F., Sahin, S., Sumnu, G. (2005) Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering. 17(1): 127-132.
8. Farkas, B.E., Singh, R.P., Rumsey, T.R. (1996). Modeling heat and mass transfer in immersion frying: I. Model development. Journal of Food Engineering. 29: 211-226.
9. Gamble, M.H., Rice, P., Seldman, J.D. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Recor UK. Tubers. International Journal of Food Science and Technology. 22: 233-241.
10. Gennadios, A., Hanna, M.A., Kurth, L.B. (1997). Application of edible coatings on meats, poultry and seafoods - A Review. Lebensmittel-Wissenschaft und-Technologie; Food Science and Technology. 30(4): 337-350.
11. Indira, T.N., Latha, R.B., Prakash, M. (1999). Kinetics of deep fat frying of a composite product. Journal of Food Science and Technology. 36(4): 310-315.
12. Kassama, L.S., Ngadi, M.O. (2004). Pore development in chicken meat during deep-fat frying. Lebensmittel - Wissenschaft und-Technologie; Food Science and Technology. 37(8): 841-847.
13. Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering. 44(1): 39-46.
14. Krokida, M.K., Orepoulou, V., Maroulis, Z.B., Maorulis-Kouris, D. (2001). Deep fat frying of potato strips-Quality issues. Drying Technology. 19(5): 879-935.
15. Loewe, R. (1993). Role of ingredients in batter systems. Cereal Food World. 38(9): 673-677.
16. McMinn, W.A.M., Magee, T.R.A. (1996). Air drying kinetics of potato cylinders. Drying Technology. 14: 2025-2045.
17. Mohamed, S., Hamid, N.A., Hamid, M.A. (1998). Food components affecting the oil absorption and crispiness of fried batter. Journal of the Science of Food and Agriculture. 78: 39-45.
18. Moreira, R.G., Sun, X., Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep fat frying. Journal of Food Engineering. 31(4): 485-498.
19. Mukprasirt, A., Herald, T.J., Flores, R.A. (2000). Rheological characterization of rice flour-based batters. Journal of Food Science. 65(7): 1194-1199.
20. Ngadi, M.O., Corriera, L.R. (1995). Moisture diffusivity in chicken drum muscle during deep frying. Agricultural Engineering. 37(4): 339-344.
21. Yoon, H.R., Bednar, C., Czajka-Narins, D., King, C.C. (1999). Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beef steak fingers. Family and Consumer Sciences Research Journal. 28(38): 92-95.
22. Zak, J., Holt, C. (1973). Effect of finish frying on the quality of French fried potatoes. Journal of Food Science. 38: 92-95.