Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

Autor:	Wei Zhang, Jiwang Chen, Yi Yue, Zhenzhou Zhu, E Liao, Wenshui Xia
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	Nutrition. Foods and food supply TX341-641
Zdroj:	Journal of Food Quality, Vol 2020 (2020)
Druh dokumentu:	article
ISSN:	0146-9428 1745-4557
DOI:	10.1155/2020/8874163
Popis:	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
Databáze:	Directory of Open Access Journals
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