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Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget
- Source :
-
LWT - Food Science & Technology . Jan2009, Vol. 42 Issue 1, p438-440. 3p. - Publication Year :
- 2009
-
Abstract
- 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]
- Subjects :
- *ELECTRIC equipment
*THERMODYNAMICS
*MICROWAVE devices
*MICROWAVE ovens
Subjects
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 42
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 34665555
- Full Text :
- https://doi.org/10.1016/j.lwt.2008.06.006