Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures
Joint Authors
Chen, Jiwang
Yue, Yi
Zhu, Zhenzhou
Liao, E
Xia, Wenshui
Zhang, Wei
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-11-26
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption.
The mass transfer mechanism was investigated through an analysis of microstructure, surface oil (SO), and penetrated surface oil (PSO) contents of fried BBFNs.
The results showed that Fick’s second law of diffusion and the first-order kinetic model could well describe the kinetics of moisture loss and fat absorption of the crust, respectively.
Transfer coefficients of the two mass transports significantly increased with an increase in the frying temperature (P<0.05).
With the increase in the frying temperature, pore size of the crust increased.
The PSO content of the crust also increased with elevated frying temperature.
These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure.
American Psychological Association (APA)
Zhang, Wei& Chen, Jiwang& Yue, Yi& Zhu, Zhenzhou& Liao, E& Xia, Wenshui. 2020. Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184978
Modern Language Association (MLA)
Zhang, Wei…[et al.]. Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures. Journal of Food Quality No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1184978
American Medical Association (AMA)
Zhang, Wei& Chen, Jiwang& Yue, Yi& Zhu, Zhenzhou& Liao, E& Xia, Wenshui. Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184978
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184978