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

Ngadi, Michael; Wang, Y.; Adedeji, Akinbode A.; Raghavan, G.S.V.

doi:10.1016/j.lwt.2008.06.006

Cited by 47 publications

(29 citation statements)

References 14 publications

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“…With increase in microwave power, microwave time the initial moisture of potato decreased therefore led to decrease oil content in final product (Ngadi et al . ). Increase in frying temperature and decrease frying time had a significant effect on the oil content of French fries ( P < 0.05).…”

Section: Resultsmentioning

confidence: 97%

“…Ngadi et al . () showed that pretreatment with microwave could decrease the initial moisture content in the product and make less amount of free moisture available for removal during frying pretreatment with microwave had a significant influence on moisture loss and oil uptake in the nuggets during deep‐fat frying. In general, the longer the time of pretreatment with the microwave, the lower the average moisture and oil content in the product.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Shahraki

Ziaiifar

Kashaninejad

et al. 2012

Journal of Food Processing and Preservation

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In this study, microwave pretreatment and frying conditions optimized with respect to quality attributes (moisture content, oil content, texture and color parameters) and tried to investigate the efficiency of genetic algorithms (GA) for improving response surface methodology (RSM) models. RSM technique was used to develop models to respond to the microwave power (180, 360, 540 W), microwave time (2, 3, 4 min), frying temperature (140, 160, 180C) and frying time (2, 5, 8 min). Microwave pretreatment had a significant effect on the oil and moisture contents, maximum force of French fries. GA was used as optimization coefficients of obtained models from RSM. It was revealed that GA‐optimized models have better fitness (but no significance) with the experimental results than RSM models. The optimum pre‐fry drying condition observed was microwave pre‐frying at 400–500 W for 3–4 min and frying at 180C for 6–6.5 min. Practical Applications The optimum pre‐fry drying condition observed was microwave pre‐frying at 400–500 W for 3–4 min and frying at 180C for 6–6.5 min.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Shahraki

Ziaiifar

Kashaninejad

et al. 2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…1] convincingly showed that at the first minute of the 80 °C, 90 °C and 100 °C vacuum frying both time and temperature of vacuum frying as well as its interactions were significantly affected the moisture content of the rice straw mushroom chips (p < 0.01). Other researchers [20,21] also reported the same finding that the moisture loss and oil uptake is directly correlated to frying temperature and frying time. Therefore further study was directed to analyze on the effects of 3, 6, 12 and 15 minutes of vacuum frying on the moisture loss during vacuum frying of the rice straw mushroom stem chips.…”

Section: Frying Time and Moisture Lossmentioning

confidence: 59%

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

Suryatman¹,

Ahza²

2016

JFSE

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Abstract:The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan's multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 °C and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the optimum condition and predict the moisture decrease. Results showed that t he vacuum frying time in general affects the chips color and oil uptake significantly (p < 0.01) and correlated with the moisture decrease. The chips moisture content decline significantly after vacuum frying at 90 °C and 100 °C for 3 minutes. While for the 80 °C vacuum frying, the significant decrease of moisture occurred due to the increase of vacuum frying time from 3 to 6 minutes (p < 0.01). The optimum conditions for a 2 mm slice thickness chips making are vacuum frying at 100 °C for 3 minutes. The chips moisture lost followed generally a two-stage of falling rate pattern during vacuum frying, and each could be well predicted by an exponential equation (R 2 = 0.99).

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“…Penerapan teknologi pengolahan yang berkembang saat ini untuk proses penggorengan yaitu deep fat frying. Rekayasa suhu dan waktu penggorengan sangat berperan terhadap mutu produk yang dihasilkan terutama terhadap kandungan air dan minyak pada produk gorengan (Ngadi et al 2009), yaitu kandungan minyak diharapkan seminimal mungkin pada produk karena berpengaruh terhadap nutrisi dan kualitas organoleptik (Fereshteh et al 2011). Produk tumpi-tumpi ini sudah dilakukan pengembangan dengan penambahan bahan coating sehingga optimasi perlu dilakukan pada proses penggorengan tumpi-tumpi untuk mendapatkan formulasi yang optimun pada produksi.…”

Section: Pendahuluanunclassified

The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

et al. 2018

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The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface MethodologyAbstract Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fish as raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and texture were affected by the condition of the frying process (including the percentage of coating materials, temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpi through frying process optimization of deep fat frying using Design Expert 7.0® software with Response Surface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed that the response of color (L value, o hue) and texture (hardness, cohesiveness) of tumpi-tupi were significantly influenced by the percentage of coating materials as well as frying temperature and time. The optimization using software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of 1.5% coating materials, 150 o C frying temperature and 30 s frying time produced the tumpi-tumpi with properties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of o hue indicating yellow red color, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.

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

Cited by 47 publications

References 14 publications

Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

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