Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets
The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s⁻¹) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep-fat frying at 160 °C for 90 s in fresh soybean o...
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| Published in | International journal of food science & technology Vol. 45; no. 10; pp. 2101 - 2107 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
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Oxford, UK
Oxford, UK : Blackwell Publishing Ltd
01.10.2010
Blackwell Publishing Ltd Wiley-Blackwell |
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| Abstract | The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s⁻¹) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep-fat frying at 160 °C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 °C with air velocity of 2 m s⁻¹. When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick's second law; diffusion coefficients ranged between 1.03 and 3.33 x 10⁻⁶ m² s⁻¹. When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kgwater/kgdry solids·min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying. |
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| AbstractList | SummaryThe combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s-1) and two dry bulb temperatures (44 and 61 C) were employed in the drying process, as a treatment before or after deep-fat frying at 160 C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 C with air velocity of 2 m s-1. When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick's second law; diffusion coefficients ranged between 1.03 and 3.33 x 10-6 m2 s-1. When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kgwater-kgdry solids.min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying. The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s⁻¹) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep-fat frying at 160 °C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 °C with air velocity of 2 m s⁻¹. When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick's second law; diffusion coefficients ranged between 1.03 and 3.33 x 10⁻⁶ m² s⁻¹. When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kgwater/kgdry solids·min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying. Summary The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s−1) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep‐fat frying at 160 °C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 °C with air velocity of 2 m s−1. When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick’s second law; diffusion coefficients ranged between 1.03 and 3.33 × 10−6 m2 s−1. When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kgwater/kgdry solids·min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying. Summary The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s −1 ) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep‐fat frying at 160 °C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 °C with air velocity of 2 m s −1 . When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick’s second law; diffusion coefficients ranged between 1.03 and 3.33 × 10 −6 m 2 s −1 . When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kg water /kg dry solids ·min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying. |
| Author | Vélez-Ruiz, J.F Martínez-Ávila, M Sosa-Morales, M.E |
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| References_xml | – volume: 8 start-page: 45 year: 2008 end-page: 54 article-title: The effects of ingredients and water content on the rheological properties of batters and physical properties of crust in fried foods publication-title: Journal of Food Engineering – year: 2009 – year: 2008 – volume: 71 start-page: 127 year: 2005 end-page: 32 article-title: Effects of soy and rice flour addition on batter rheology and quality of deep‐fat fried chicken nuggets publication-title: Journal of Food Engineering – year: 2001 – volume: 25 start-page: 2021 year: 2007 end-page: 6 article-title: Effect of vacuum‐microwave predrying on quality of vacuum‐fried potato chips publication-title: Drying Technology – volume: 77 start-page: 731 year: 2006 end-page: 8 article-title: Mass, thermal and quality aspects of deep‐fat frying of pork meat publication-title: Journal of Food Engineering – volume: 24 start-page: 1665 year: 2006 end-page: 72 article-title: A comparative study of pork drying using superheated steam and hot air publication-title: Drying Technology – volume: 27 start-page: 782 year: 2009 end-page: 6 article-title: Modeling the dehydration of apple slices by deep fat frying publication-title: Drying Technology – year: 1995 – volume: 14 start-page: 364 year: 2003 end-page: 73 article-title: Mechanism and reduction of fat uptake in deep‐fat fried foods publication-title: Trends in Food Science and Technology – volume: 5 start-page: 127 year: 2002 end-page: 44 article-title: Effect of temperature on the physical properties of chicken strips during deep‐fat frying publication-title: International Journal of Food Properties – volume: 87 start-page: 200 year: 2008 end-page: 12 article-title: Oil distribution in potato slices during frying publication-title: Journal of Food Engineering – volume: 20 start-page: 17 year: 1997 end-page: 29 article-title: The effect of edible film on oil uptake and moisture retention of a deep‐fat fried poultry product publication-title: Journal of Food Process Engineering – year: 1994 – volume: 24 start-page: 183 year: 1989 end-page: 7 article-title: Technical note: Modelling moisture loss during potato slices frying publication-title: International Journal of Food Science and Technology – year: 1999 – ident: e_1_2_6_6_1 doi: 10.1016/j.jfoodeng.2008.01.017 – ident: e_1_2_6_7_1 doi: 10.1016/j.jfoodeng.2004.10.028 – ident: e_1_2_6_5_1 – ident: e_1_2_6_4_1 doi: 10.1080/07373930902828187 – ident: e_1_2_6_14_1 doi: 10.1080/07373930701728703 – ident: e_1_2_6_18_1 doi: 10.1081/JFP-120015596 – volume-title: Deep‐fat Frying, Fundamentals and Applications year: 1999 ident: e_1_2_6_10_1 contributor: fullname: Moreira R.G. – volume-title: Changing Structure of Global Food Consumption and Trade year: 2001 ident: e_1_2_6_8_1 contributor: fullname: Haley M.M. – ident: e_1_2_6_16_1 doi: 10.1080/07373930601031513 – ident: e_1_2_6_15_1 doi: 10.1016/j.jfoodeng.2005.07.033 – volume-title: Food Properties Handbook year: 1995 ident: e_1_2_6_12_1 contributor: fullname: Rahman S. – ident: e_1_2_6_11_1 doi: 10.1016/j.jfoodeng.2007.11.031 – ident: e_1_2_6_3_1 doi: 10.1111/j.1745-4530.1997.tb00408.x – volume-title: Official Methods of Analysis of the Association of Official Analytical Chemists year: 1994 ident: e_1_2_6_2_1 contributor: fullname: AOAC – ident: e_1_2_6_13_1 doi: 10.1111/j.1365-2621.1989.tb00632.x – ident: e_1_2_6_17_1 – ident: e_1_2_6_9_1 doi: 10.1016/S0924-2244(03)00050-5 |
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| Snippet | The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s⁻¹) and two dry bulb... Summary The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s−1) and two dry bulb... Summary The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s −1 ) and two dry... SummaryThe combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s-1) and two dry bulb... |
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| SubjectTerms | Air drying Biological and medical sciences Bulbs Chickens Drying Drying oils Fat industries Food industries Frying Fundamental and applied biological sciences. Psychology Meat and meat product industries Scanning electron microscopy Topography Uptakes |
| Title | Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets |
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