Shrinkage of Chicken Nuggets During Deep-Fat Frying

Figures & data

Figure 1 Apparent density profile of chicken nuggets during deep-fat frying at 160, 170, and 180°C.

Figure 2 Relationship between apparent density and moisture loss during deep-fat frying of chicken nuggets.

Figure 3 Volumetric shrinkage profile of chicken nuggets during deep-fat frying.

Figure 4 Volumetric shrinkage as a function of moisture loss during deep-fat frying of chicken nuggets.

Table 1 Regression equations for volumetric shrinkage as a function of moisture loss for coated chicken nuggets in deep-fat frying

Temperature (°C)	Regression equation	R^2
160	Y = −0.1379 M +1.01	0.9375
170	Y = −0.1674 M +1.02	0.9058
180	Y = −0.16 M +1.01	0.9001
Y = volumetric shrinkage; M = moisture loss.