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Original Articles

Shrinkage of Chicken Nuggets During Deep-Fat Frying

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Pages 404-410 | Received 02 Sep 2001, Accepted 15 Nov 2001, Published online: 03 Mar 2010
 

Abstract

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/m3 during frying. The regression of volumetric shrinkage as a function of moisture loss gave coefficient of determination value (R2) 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.

ACKNOWLEDGMENT

The authors will like to acknowledge the funding support of Natural Science and Engineering Research Council (NSERC) of Canada.

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