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Abstract: This study examined the influence of soybean hull-coated frying batter composite on fat uptake during deep fat frying. Soybean hull was microparticulated by impact mill at impact mill speed (IMS) of 6000, 10,000 and 14,000rpm, and air-classified into coarse and fine fractions at Air Classifying Wheel Speed (ACWS) of 4000, 8000 and 12,000rpm, respectively. Each soybean hull was dry-coated into wheat flour by dry particle coating system. As the difference in particle size between wheat flour and soybean hull got larger, the coating process became more effective, which indicates the size difference between wheat flour and soybean hull was important for coating effectiveness. When the ratios of wheat flour to soybean hull were 99:1 and 95:5, there were about 3.3(g/100g) and 24.4(g/100g) of fat content reduction, respectively. Inner crust structures showed slight reduction in cell size and improved cellular integrity with shrinkage in the cell membrane, with increase in soybean hull content. This means soybean hull can form a protective layer and can be applied to the food industry as a frying batter composite to reduce fat uptake. [Copyright &y& Elsevier]

Abstract: The effect of a microwave pretreatment at different time duration on the mass transfer of chicken nuggets during deep-fat frying was studied. Coated chicken nugget samples pretreated in a microwave oven for 1–2min were fried at 160°C for times ranging from 0 to 300s to evaluate the mass transfer as compared to the samples without a microwave pretreatment. Microwave pretreatment had a significant effect on moisture loss and oil uptake of chicken nuggets during deep-fat frying. [Copyright &y& Elsevier]