Microstructural Characterization of Deep‐fat Fried Breaded Chicken Nuggets Using X‐ray Micro‐computed Tomography

Adedeji, Akinbode A.; Ngadi, Michael

doi:10.1111/j.1745-4530.2009.00565.x

Cited by 32 publications

(9 citation statements)

References 29 publications

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“…Using regression equations describing the relationship between porosity and moisture content at the temperature utilized in this study , a crude porosity calculation of 34% is obtained for undipped control fritters and 29% for the egg‐dipped reduced fat fritters, a 14% decline in porosity corresponding to a 16% increase in moisture. These porosity values are in the range for chicken nuggets reported previously . While valuable as a theoretical tool, the utility of calculated porosity values is suspect in light of the fact that the same regression equations describing the relationship between porosity and lipid content produced negative porosity values, suggesting decreased pore size.…”

Section: Resultssupporting

confidence: 50%

“…This group reports that porosity values are dependent on the method of measurement. For example, porosity in chicken nuggets ranged from 39 to 69% using mercury intrusion porisometry , 7 to 14% using X‐ray microcomputed tomography , 2 to 48% using a pycnometer method , and 4 to 32% using confocal laser scanning microscopy . These studies also show a positive correlation between porosity and moisture content and a negative correlation between porosity and oil content and report that the newly created pores are either very small or very large compared to the distribution of pore sizes in the unfried samples.…”

Section: Resultsmentioning

confidence: 91%

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Reduction of fat content during frying using dried egg white and fiber solutions

Brannan

Myers

Herrick

2013

Euro J Lipid Sci & Tech

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Producers of deep-fried foods seek new methods to lower the fat content of these foods. The effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips of egg white lower fat absorption. Common additions of chemicals to films called plasticizers allow them to improve distribution when coating a substrate and improve their water vapor permeability and mechanical properties. The purpose of this study was to determine whether the addition of corn or oat fiber to an egg albumin solution will increase fat absorption inhibition that occurs in deep-fat frying compared to an egg albumin solution alone. Dipping chicken fritters in an egg white dip with no fiber present produced samples with the highest lipid reductions compared to the control. The addition of fiber to any of the dips did not produce a synergistic effect to reduce lipid absorption. The egg dip, 1%, and 2% fiber dip amounts were successful in reducing the lipid content compared to control, but not the 5% fiber dip amount. As the fiber dip concentration decreased for corn and oat fiber, lipid levels decreased. The addition of egg white, corn fiber, or oat fiber affected the color and texture of the fritters.Practical applications: Reducing the oil content of chicken fritters could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. If fat reduction below 35% calories from fat can be achieved, markets such as schools and healthcare that are currently restricted to these types of products could be opened.

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Section: Resultssupporting

confidence: 50%

Section: Resultsmentioning

confidence: 91%

Reduction of fat content during frying using dried egg white and fiber solutions

Brannan

Myers

Herrick

2013

Euro J Lipid Sci & Tech

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“…Mass transport Eqs and include volume fraction of fluids as dependent variable. Initial gas volume fraction was chosen to be 0.06 (Adedeji and Ngadi ). Initial volume fractions values can be obtained from initial mass fractions using the following relations

\begin{matrix} true \\ right W_{w} & = & left \frac{ρ^{w} ɛ^{w}}{ρ^{s} (1 - ɛ^{w} - ɛ^{o} - ɛ^{g})} and \\ right W_{o} & = & left \frac{ρ^{o} ɛ^{o}}{ρ^{s} (1 - ɛ^{w} - ɛ^{o} - ɛ^{g})} \end{matrix}

…”

Section: Simulations—transport Phenomena In Chicken Nuggets During Frmentioning

confidence: 99%

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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“…The attenuated energy that passed through the object is detected using a photodetector, a film, or an ionization chamber on the other side. The attenuation coefficients of the object components lead to different contrast between such components [69][70][71]. Computed Tomography (CT) X-ray imaging is a more recent and advanced technique than plain X-ray technology.…”

Section: X-ray Imagingmentioning

confidence: 99%

Non-Destructive Technologies for Detecting Insect Infestation in Fruits and Vegetables under Postharvest Conditions: A Critical Review

Adedeji

Ekramirad

Rady

et al. 2020

Foods

Self Cite

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In the last two decades, food scientists have attempted to develop new technologies that can improve the detection of insect infestation in fruits and vegetables under postharvest conditions using a multitude of non-destructive technologies. While consumers’ expectations for higher nutritive and sensorial value of fresh produce has increased over time, they have also become more critical on using insecticides or synthetic chemicals to preserve food quality from insects’ attacks or enhance the quality attributes of minimally processed fresh produce. In addition, the increasingly stringent quarantine measures by regulatory agencies for commercial import–export of fresh produce needs more reliable technologies for quickly detecting insect infestation in fruits and vegetables before their commercialization. For these reasons, the food industry investigates alternative and non-destructive means to improve food quality. Several studies have been conducted on the development of rapid, accurate, and reliable insect infestation monitoring systems to replace invasive and subjective methods that are often inefficient. There are still major limitations to the effective in-field, as well as postharvest on-line, monitoring applications. This review presents a general overview of current non-destructive techniques for the detection of insect damage in fruits and vegetables and discusses basic principles and applications. The paper also elaborates on the specific post-harvest fruit infestation detection methods, which include principles, protocols, specific application examples, merits, and limitations. The methods reviewed include those based on spectroscopy, imaging, acoustic sensing, and chemical interactions, with greater emphasis on the noninvasive methods. This review also discusses the current research gaps as well as the future research directions for non-destructive methods’ application in the detection and classification of insect infestation in fruits and vegetables.

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Microstructural Characterization of Deep‐fat Fried Breaded Chicken Nuggets Using X‐ray Micro‐computed Tomography

Cited by 32 publications

References 29 publications

Reduction of fat content during frying using dried egg white and fiber solutions

Reduction of fat content during frying using dried egg white and fiber solutions

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

Non-Destructive Technologies for Detecting Insect Infestation in Fruits and Vegetables under Postharvest Conditions: A Critical Review

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