Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

LWT

Volumn 42, Issue 1, 2009, Pages 438-440

  Ngadi, M O ^a   Wang, Y ^a   Adedeji, A A ^a   Raghavan, G S V ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chicken nuggets; Deep fat frying; Fat uptake; Microwave pretreatment; Moisture loss

Indexed keywords

ANIMALS; MICROWAVES; MOISTURE;

CHICKEN NUGGETS; DEEP FAT FRYING; FAT UPTAKE; MICROWAVE PRETREATMENT; MOISTURE LOSS; OIL UPTAKES; TIME DURATION;

MASS TRANSFER;

EID: 53149110014     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.06.006     Document Type: Article

References (18)

1. AACC. Moisture content. Approved methods of the American Association of Chemists (1986), AACC, St Paul, MN
2. AOAC. Official methods of analysis (1990), Association of Official Analytical Chemists, Washington, DC
3. Ateba P., and Mittal G.S. Dynamics of crust formation and kinetics of quality changes during frying of meatballs. Journal of Food Science 59 6 (1994) 1275-1278
4. Clark D.E., Folz D.C., and West J.K. Processing material with microwave energy. Material Science and Engineering, A 287 (2000) 153-158
5. *. Debnath S., Bhat K.K., and Rastogi N.K. Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based food. Lebensmittel-Wissenschaft und-Technologie 36 (2003) 91-98
6. Feng H., and Tang J. Microwave finish drying of diced apples in a spouted bed. Journal of Food Science 63 (1998) 679-683
7. *. Gamble M.H., and Rice P. Effect of pre-frying drying of oil uptake and distribution in potato crisp manufacture. International Journal of Food Science and Technology 22 (1987) 535-548
8. Krokida M.K., Oreopoulou V., Maroulis Z.B., and Marinos-Kouris D. Deep fat frying of potato strips - quality issues. Drying Technology 19 5 (2001) 879-935
9. *. Krokida M.K., Oreopoulou V., Maroulis Z.B., and Marinos-Kouris D. Effect of pre-drying on quality of French fries. Journal of Food Engineering 49 (2001) 347-354
10. Lamberg I., Halostrom B., and Olson H. Fat uptake in a potato drying/frying process. Lebensmittel-Wissenschaft und-Technologie 23 (1990) 295-300
11. *. Mellema M. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology 14 9 (2003) 364-373
12. Moreira R.G., Sun X., and Chen Y. Factors affecting oil uptake in tortilla chips in deep fat frying. Journal of Food Engineering 31 4 (1997) 485-498
13. Nelson S.O., and Kraszewski A.W. Grain moisture content determination by microwave measurements. Transactions of the ASAE 33 (1990) 1303-1307
14. Ngadi M., Dirani K., and Oluka S. Mass transfer characteristics of chicken nuggets. International Journal of Food Engineering 2 3 (2006) 1-16
15. Rimac-Brncic S., Lelas V., and Simundic B. Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering 64 (2003) 237-241
16. SAS Institute, Inc. SAS procedures guide. Version 8.2. 3rd ed. (1999), SAS, Cary, NC
17. *. Song X., Zhang M., and Mujumdar A.S. Effect of vacuum-microwave pre-drying on quality of vacuum-fried potato chips. Drying Technology 25 (2007) 2021-2026
18. Tran T.T.M., Chen X.D., and Southern C. Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique. Journal of Food Engineering 80 (2007) 719-726