Effect of Temperature on the Physical Properties of Chicken Strips During Deep-Fat Frying

Abstract

Chicken slabs (10.061.060.5 cm) were deep-fat fried with sunflower oil at several temperatures 130, 140, and 150 C. Moisture content and oil absorption was determined during the whole experiment, and the following properties were evaluated: sample dimensions, temperature of the geometric center of the slab, mass transfer diffusivity, thermal diffusion coefficient and heat transfer coefficient. Fourier, Newton and Fick equations were applied to obtain the correspondent physical properties; whereas, empirical relationships were generated to describe the evolution of central temperature, moisture and oil content, as well as the product dimensions: length, width and thickness, as a function of frying time at three process temperatures.

Textural, Color Kinetics, and Heat and Mass Transfer Modeling During Deep Fat Frying of Chhena Jhili

“…The heat transfer coefficient values for other food products are 208–331 W/(m 2 K) for chicken strips (Velez‐Ruiz et al . ), 159–297 W/(m 2 K) for donuts (Velez‐Ruiz and Sosa‐Morales 2003) and 188–226 W/(m 2 K) for pork meat (Sosa‐Morales et al . ).…”

“…), chicken strips (Velez‐Ruiz et al . ), donuts (Velez‐Ruiz and Sosa‐Morales 2003), pork meat (Sosa‐Morales et al . ), potato slices (Yıldız et al .…”

Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour

“…The development of channels during heating increases the effective moisture diffusivity, facilitating the transport of water vapour from the interior of the sample to the surface 36. This implies that the effective diffusivity increases with increasing pore size 37. The larger pores in the sample made of 10 h milled flour resulted in a lower moisture content in the end of process.…”

Mass, thermal and quality aspects of deep-fat frying of pork meat

“…Frying in shortening at 100 C Some authors have reported an increasing in oil content when the oil temperature was increased, such as Gamble, Rice, and Selman (1987) for potato slices, Moreira et al (1995) for tortilla chips and Vélez-Ruiz et al (2002) for chicken strips, but in the deep-fat frying of pork meat plates the increasing of fat content did not follow a direct relation respect to frying temperature. However, the frying medium type significantly affected the fat uptake (a = 0.05), occurring a lower fat absorption when shortening was used in the process.…”