Experimental study on transport mechanisms during deep fat frying of chicken nuggets

LWT

Volumn 50, Issue 1, 2013, Pages 110-119

  Lalam, Sravan ^a   Sandhu, Jaspreet S ^a   Takhar, Pawan S ^a   Thompson, Leslie D ^a   Alvarado, Christine ^b  

^a TEXAS TECH UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Chicken nuggets; Frying; Microstructure; Oil uptake; Pressure development

Indexed keywords

ANIMALS; MASS TRANSFER; MICROSTRUCTURE; MOISTURE CONTROL; OILS AND FATS; PETROLEUM INDUSTRY; PORE SIZE; TEXTURES;

CHICKEN NUGGETS; FRYING; MASS TRANSFER MECHANISM; MICROSCOPIC ANALYSIS; MICROSTRUCTURE DEVELOPMENT; OIL UPTAKES; POST FRYING COOLING; PRESSURE DEVELOPMENT;

MEATS;

EID: 84866406990     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.014     Document Type: Article

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