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

Lalam, Sravan; Sandhu, Jaspreet; Takhar, Pawan S.; Thompson, Leslie; Alvarado, Carla J.

doi:10.1016/j.lwt.2012.06.014

Cited by 58 publications

(35 citation statements)

References 27 publications

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“…To validate the model, predicted results were compared with experimental results for average moisture content and temperature data for chicken nuggets during frying. For experimental data, the average moisture content of meat core and starch coating was measured as a function of time (0, 1, 2, and 4 min) for 175 and 190 °C frying temperature by Lalam and others (). The temperature values were recorded using thermocouples at 2 locations (center and near‐surface) inside the nugget during frying (Sandhu and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Transport phenomena are largely dependent on the interaction of fluids with the solid biopolymeric matrices (wheat‐based coating and meat core). The coating in the breaded products helps to prevent oil uptake (Lalam and others ). Major exchange of fluids and heat took place through the top and bottom surfaces of a chicken nugget with maximum circular area.…”

Section: Simulations—transport Phenomena In Chicken Nuggets During Frmentioning

confidence: 99%

“…Initial moisture and oil content were measured experimentally (Lalam and others ). Mass transport Eqs and include volume fraction of fluids as dependent variable.…”

Section: Simulations—transport Phenomena In Chicken Nuggets During Frmentioning

confidence: 99%

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Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Bansal

Takhar

Alvarado

et al. 2015

Journal of Food Science

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Hybrid mixture theory (HMT) based 2-scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat core with wheat-based coating. The coupled heat and fluid transfer equations were solved using the finite element method. Numerical simulations resulted in data on spatial and temporal profiles for moisture, rate of evaporation, temperature, oil, pore pressure, pressure in various phases, and coefficient of elasticity. Results showed that most of the oil stayed in the outer 1.5 mm of the coating region. Temperature values greater than 100 °C were observed in the coating after 30 s of frying. Negative gage-pore pressure (p(w) < p(g)) magnitudes were observed in simulations, which is in agreement with experimental observations of Sandhu and others. It is hypothesized that high water-phase capillary pressure (p(c) > p(g)) in the hydrophilic matrix causes p(w) < p(g), which further results in negative pore pressure. The coefficient of elasticity was the highest at the surface (2.5 × 10(5) Pa) for coating and the interface of coating and core (6 × 10(5) Pa). Kinetics equation for color change obtained from experiments was coupled with the HMT based model to predict the color (L, a, and b) as a function of frying time.

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Section: Resultsmentioning

confidence: 99%

Section: Simulations—transport Phenomena In Chicken Nuggets During Frmentioning

confidence: 99%

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Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Bansal

Takhar

Alvarado

et al. 2015

Journal of Food Science

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“…Lalam et al [62] also succeeded in reducing the fat content of chicken nuggets when adding 5 % of MC to the breadcrumbs, and at the same time reduced the moisture losses in both the crust and the interior of the breaded product. García et al [38] also worked with MC.…”

Section: Coatings Selectionmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

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An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

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“…A nivel mundial, las tilapias son el tercer grupo de peces de mayor importancia, después de la carpa y el salmón, y su cultivo también es una de las actividades de mayor crecimiento (FAO, 2010). Freír por inmersión, puede ser definido como el proceso de cocción de alimentos por inmersión en un aceite o grasa comestible que está a una temperatura superior al punto de ebullición del agua, por lo general 150 a 200 °C (Lalam et al, 2013;Tirado et al, 2012;Mir-Bel et al, 2012). En esencia, es un proceso de deshidratación rápida (Wu et al, 2013b), en el que contribuyen factores como la temperatura, tiempo de calentamiento, tipo de aceite y el tamaño y naturaleza del producto (Mir-Bel et al, 2012).…”

Section: Introductionunclassified

Coeficientes Convectivos de Transferencia de Calor durante el Freído de Láminas de Tilapia (Oreochromis niloticus)

2013

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ResumenSe determinaron los coeficientes convectivos de transferencia de calor durante el freído por inmersión de láminas de tilapia Oreochromis niloticus en aceite de palma a diferentes temperaturas. Se cortaron filetes de tilapia en forma de placa y sumergieron en aceite a 130, 150, y 170 °C en una freidora eléctrica de acero inoxidable de seis litros. Las propiedades termofísicas se midieron en función de la temperatura y composición del alimento, usando el programa computacional DEPROTER. Los coeficientes convectivos fueron determinados a partir de gráficas de relaciones adimensionales tiempo -vs-temperatura, y estos disminuyeron al aumentar la temperatura del aceite, presentando valores de 46.76, 34.61 y 32.66 W/m 2 K a 130, 150 y 170 °C respectivamente. Se observa que a mayor temperatura del medio de fritura, mayor es la tasa de pérdida de agua desde el producto, y menor su energía interna, y por tanto menor es el coeficiente convectivo de transferencia de calor. Palabras clave: coeficiente convectivo, transferencia de calor, freído por inmersión, tilapia, propiedades termofísicas Determination of Convective Coefficients of Heat Transfer During Frying of Sheet Tilapia (Oreochromis niloticus) AbstractThe convective heat transfer coefficients during deep-fat frying of Oreochromis niloticus fillets in palm oil at different temperatures were determined. Tilapia fillets were plate-shaped cut and dipped in oil at 130, 150, and 170 °C in an electric fryer six liter stainless steel. Thermophysical properties were measured as a function of temperature and composition of the food, using the computer program DEPROTER. The convective coefficients were determined from plots of time -vs-dimensionless temperature relationships, and these decreased with increasing oil temperature, with values of 46.76, 34.61 and 32.66 W/m 2 K at 130, 150 and 170 °C respectively. It was observed that the higher is the temperature of the frying medium, the greater is the rate of water loss from the product, and lower is the internal energy, and therefore lower is the convective heat transfer coefficient.

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

Cited by 58 publications

References 27 publications

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

Coeficientes Convectivos de Transferencia de Calor durante el Freído de Láminas de Tilapia (Oreochromis niloticus)

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