Shrinkage of Chicken Nuggets During Deep-Fat Frying |
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Authors: | Yunfeng Wang Akinbode A. Adedeji |
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Affiliation: | Bioresource Engineering Department , McGill University, Macdonald Campus, Ste-Anne-de-Bellevue , Montreal, Canada , H9X 3V9 |
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Abstract: | Apparent density and apparent volume shrinkage of chicken nuggets were analyzed at three frying temperatures (160, 170, and 180°C) at 16 time intervals between 0 and 300 s. A linear relation was found for particle densities with moisture loss. Apparent density decreased from about 1080 to 980 kg/m3 during frying. The regression of volumetric shrinkage as a function of moisture loss gave coefficient of determination value (R2) values ranging between 0.90 and 0.94. Temperature effect on apparent density was not significant, while its effect on shrinkage was quite pronounce (P < 0.05). The influence of moisture loss, frying time and temperature on density and shrinkage during deep-fat frying of chicken nuggets was established. |
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Keywords: | Volumetric shrinkage Apparent density Moisture loss Chicken nuggets |
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