Pore Development and Moisture Transfer in Chicken Meat during Deep-Fat Frying

Kassama, Lamin S.; Ngadi, Michael

doi:10.1081/drt-200054239

Cited by 33 publications

(37 citation statements)

References 15 publications

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“…In the case of moisture loss, the latter increment has nevertheless, a noticeable effect on the slope, whereas in the case of oil uptake, the change in slope is negligible. Kassama and Ngadi [10], Gambleand Rice [8] observed a similar decreasing effect of higher frying oil temperatures on oil uptake in chicken breast meat and potato slices, respectively.…”

Section: Moisture Loss and Oil Uptakementioning

confidence: 57%

“…The temporary expulsion of absorbed oil may be indicative that the forces tending to drive the remaining moisture out of the porous structure are reopening the oil-blocked exits near the surface were case hardening disrupt the pore structure [1] [20]. Changes in pore structure as frying progresses with time and shrinkage may also contribute to the overall phenomenon [10]. Oil uptake may reach a quasi-equilibrium state when the proteins are fully degraded, hence become unstable and causing the oil absorption to fluctuate.…”

Section: Moisture Loss and Oil Uptakementioning

confidence: 99%

“…The fresh oil was preheated at 170˚C for 2 h and then adjusted to one of the three oil temperatures used for frying in this study (170˚C, 180˚C, 190˚C). Three samples were fried at each of twenty frying times: 5,10,15,20,30,45,60,90,120,150,180,210,240, 300, 360, 420, 480, 540, 600, or 900 s. Frying times were randomly chosen within temperature and the triplicates were run sequentially at the given frying time. This procedure was preferred to a completely randomized approach, which would have resulted in significant time lapses for heating and cooling the oil.…”

Section: Fryingmentioning

confidence: 99%

See 2 more Smart Citations

Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

Kassama¹,

Ngadi²

2016

ACES

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The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170˚C, 180˚C, and 190˚C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (<45 s) was erratic and appeared to be independent of frying oil temperature. A linear correlation existed (r = 0.97) between moisture loss and frying time. Oil uptake was positively correlated to moisture loss in the range of frying times 45 s to about 600 s. After 600 s, oil uptake tended to equilibrate while moisture loss continued in the quasiequilibrium state. The relationship between moisture loss and oil uptake is an important phenomenon in the context of characterizing the physical properties of fried product. The rate of oil uptake was 1.64 and 1.74 g/s for the FOT 180˚C and 190˚C, respectively, and the rate (1.35 g/s) at FOT 170˚C was significantly (P < 0.05) lower.

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Section: Moisture Loss and Oil Uptakementioning

confidence: 57%

Section: Moisture Loss and Oil Uptakementioning

confidence: 99%

Section: Fryingmentioning

confidence: 99%

See 1 more Smart Citation

Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

Kassama¹,

Ngadi²

2016

ACES

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“…The samples were subjected to purging with helium gas by pressurising and depressurising prior to analysis in order to expel all the air and vapours trapped in the pores and crevices. The detailed methodology and procedure can be referred to in the standard protocol (Kassama & Ngadi, 2005).…”

Section: Measurements Of Biochar Porositymentioning

confidence: 99%

Surface characterisation and classification of microwave pyrolysed maple wood biochar

Dutta

Raghavan

Orsat

et al. 2015

Biosystems Engineering

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“…[12] The volume displacement (Archimedes) pycnometer consists of two compartments namely bulb and stem. The dimension of the pycnometer is 2.78 cm diameter by 10 cm length for the pycnometer bulb, 1.5 cm diameter by 22 cm length for the stem of the pycnometer.…”

Section: Density and Shrinkagementioning

confidence: 99%

Shrinkage of Chicken Nuggets During Deep-Fat Frying

Wang

Ngadi

Adedeji

2010

International Journal of Food Properties

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Apparent density and apparent volume shrinkage of chicken nuggets were analyzed at three frying temperatures (160, 170, and 180°C) at 16 time intervals between 0 and 300 s. A linear relation was found for particle densities with moisture loss. Apparent density decreased from about 1080 to 980 kg/m 3 during frying. The regression of volumetric shrinkage as a function of moisture loss gave coefficient of determination value (R 2 ) values ranging between 0.90 and 0.94. Temperature effect on apparent density was not significant, while its effect on shrinkage was quite pronounce (P < 0.05). The influence of moisture loss, frying time and temperature on density and shrinkage during deep-fat frying of chicken nuggets was established.

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Pore Development and Moisture Transfer in Chicken Meat during Deep-Fat Frying

Cited by 33 publications

References 15 publications

Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

Surface characterisation and classification of microwave pyrolysed maple wood biochar

Shrinkage of Chicken Nuggets During Deep-Fat Frying

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