Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2101-2107

  Martinez Avila M ^a   Velez Ruiz J F ^a   Sosa Morales, M E ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AIR VELOCITIES; CHICKEN NUGGETS; CONSTANT RATE; DEEP FAT FRYING; DIFFUSION COEFFICIENTS; DRY BULB TEMPERATURE; DRY SOLIDS; DRYING PROCESS; FAT CONTENTS; FICK'S SECOND LAW; HOT AIR DRYING; MOISTURE LOSS; OIL CONTENTS; OIL UPTAKES; SEM; SOYBEAN OIL;

ANIMALS; DRYING; SCANNING ELECTRON MICROSCOPY;

CURING;

GLYCINE MAX;

EID: 77957074014     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02390.x     Document Type: Article

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