Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 146-153

  Adedeji, Akinbode A ^a   Ngadi, Michael O ^a   Raghavan, G S V ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chicken nuggets; Coating; Deep fat frying; Mass transfer; Microwave; Precooking

Indexed keywords

ABSORPTION; ACTIVATION ENERGY; ARRHENIUS PLOTS; MEATS; MICROWAVES; MOISTURE; RATE CONSTANTS; THEOREM PROVING;

CHICKEN NUGGETS; DEEP-FAT FRYING; EFFECTIVE MOISTURE DIFFUSIVITIES; FAT ABSORPTIONS; FIRST ORDER KINETIC; FRYING TEMPERATURES; INTERACTION EFFECTS; MICROWAVE POWER LEVELS; PRECOOKING; PROCESSING CONDITIONS; TRANSFER RATE CONSTANTS;

MASS TRANSFER;

EID: 55049087770     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.018     Document Type: Article

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