Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

Zhang, Wei; Chen, Jiwang; Yao, Yi; Zhu, Zhenzhou; Liao, E; Xia, Wenshui

doi:10.1155/2020/8874163

Cited by 15 publications

(11 citation statements)

References 36 publications

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“…Linear aldehydes result from unsaturated fatty acids oxidation and branched aldehydes from amino acid degradation. Oxidation and hydrolysis of unsaturated fatty acids were the main ways of mutton soup flavor formation, heptanal, octanal, nonanal, 2‐decenal, and 2‐nonenal were derived from oleic acid according to lipids oxidative and degradation, and they could provide pleasant aroma (Chen et al., 2019 ; Zhang et al., 2020 ). Pentanal, hexanal, (E)‐2‐Octenal, and (E, E)‐2,4‐Decadienal were formed from linoleic acid by oxidation and hydrolysis (Shahidi & Zhong, 2010 ).…”

Section: Resultsmentioning

confidence: 99%

“…Lipid oxidation was a rather complex process in which hydroperoxides and other primary products were oxidized by polyunsaturated fatty acids. The primary oxidation products were mainly mostly hydroperoxides which show odorless and tasteless and could form a series of secondary oxidation products through further oxidation reaction, which had a strong flavor (Feng et al, 2020) The primary oxidation could provide pleasant aroma (Chen et al, 2019;Zhang et al, 2020).…”

Section: Analysis Of Volatilesmentioning

confidence: 99%

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Effect of different cooking water on flavor characteristics of mutton soup

Zhao

Sun

Wang

et al. 2021

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Volatilesmentioning

confidence: 99%

Effect of different cooking water on flavor characteristics of mutton soup

Zhao

Sun

Wang

et al. 2021

Food Science & Nutrition

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“…Frying of battered and breaded fish nuggets within the temperature range of 160–180°C indicated that the mass transfer coefficients of moisture loss and fat absorption were increased with the increase of frying temperatures (Zhang et al, 2020). The temperature dependent effective moisture diffusivity in frying followed the Arrhenius model kind relationship (Doymaz, 2004; Mosavian & Karizaki, 2012; Park, Vohnikova, & Brod, 2002).…”

Section: Theory Of Heat and Mass Transfer In Deep Fat Fryingmentioning

confidence: 99%

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Dash¹,

Sharma

Tiwari

2022

J Food Process Engineering

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The deep fat frying of food involves simultaneous heat and mass transfer between the food product and surrounding oil and hence the frying operation is complex in nature. Heat is transferred from the frying medium to the product surface by convection and from the surface to the core of the food through conduction. The specific heat, thermal conductivity, thermal diffusivity, and convective heat transfer coefficient are the major factors that greatly affect the rate of heat transfer. The heat transfer study for deep fat frying of food products revealed that the Fourier number was in the range of 0.1–0.5. The fat uptake and moisture loss are the primary modes of mass transfer during this process. For deep fat frying, the mass transfer coefficient for different food materials was found to be in the range of 10−4–10−6 m/s. The moisture diffusivity for various food materials was measured in the range of 10−6–10−10 m2/s. This review presents the different models implemented to assess the heat and mass transfer parameters during deep‐fat frying of different food materials. The effects of frying process parameters on color, texture, and different physical properties of fried food were discussed. Overall, this review includes information related to the frying of different food products that will assist the food processing connoisseurs and industries in predicting and optimizing the frying process parameters to obtain the desired quality in the product and make the process energy efficient. Practical Applications Frying involves the convective heat transfer from the frying medium to the surface of the food product and conduction heat transfer within the food. During frying, the moisture and oil transport are controlled by diffusion gradient and capillary flow. Most of the oil penetrates into the food during cooling through the channels and pores of the product. The physicochemical changes in the fried product are regulated by frying process factors such as frying oil temperature, frying time, and thermal characteristics of the food. The intense heat of frying imparts a rich aroma and texture to fried foods. Modeling and optimization of frying is very important in order to produce high‐quality fried food products. Heat transfer parameters such as thermal diffusivity, heat transfer coefficient, Fourier number, and Biot number are important in analyzing and improving the product's frying operation. The food technologists would be able to analyze the mechanism of oil absorption and produce low‐oil fried food products if they had a better understanding of heat and mass transfer.

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“…Moisture loss and fat absorption are two important mass transports that occur during frying. These two processes can be adjusted by changing the raw material properties and frying conditions to modify the quality and nutritional attributes of fried products [5].…”

Section: Introductionmentioning

confidence: 99%

Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

Castillo

Díaz

et al. 2021

International Journal of Food Science

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The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick’s second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) ( p < 0.05 ). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.

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Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

Cited by 15 publications

References 36 publications

Effect of different cooking water on flavor characteristics of mutton soup

Effect of different cooking water on flavor characteristics of mutton soup

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

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