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Heat and mass transfer in deep fat f...

Wang, Yunfeng.

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Heat and mass transfer in deep fat frying of breaded chicken nuggets.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Heat and mass transfer in deep fat frying of breaded chicken nuggets./
作者:	Wang, Yunfeng.
面頁冊數:	100 p.
附註:	Source: Masters Abstracts International, Volume: 45-04, page: 1836.
Contained By:	Masters Abstracts International45-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR24823
ISBN:	9780494248232

Heat and mass transfer in deep fat frying of breaded chicken nuggets.
Wang, Yunfeng.

Heat and mass transfer in deep fat frying of breaded chicken nuggets. - 100 p.

Source: Masters Abstracts International, Volume: 45-04, page: 1836.

Thesis (M.Sc.)--McGill University (Canada), 2006.

This study presents techniques that can be applied to optimize the quality of coated fried chicken nuggets.

ISBN: 9780494248232Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Heat and mass transfer in deep fat frying of breaded chicken nuggets.
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020 $a 9780494248232
035 $a (UMI)AAIMR24823
035 $a AAIMR24823
040 $a UMI $c UMI
100 1 $a Wang, Yunfeng. $3 1287249
245 1 0 $a Heat and mass transfer in deep fat frying of breaded chicken nuggets.
300 $a 100 p.
500 $a Source: Masters Abstracts International, Volume: 45-04, page: 1836.
502 $a Thesis (M.Sc.)--McGill University (Canada), 2006.
520 $a This study presents techniques that can be applied to optimize the quality of coated fried chicken nuggets.
520 $a Heat and mass transfer during deep fat frying of breaded chicken nugget was simultaneously modeled using the moving boundary concept. Numerical software FEMLABRTM 3.0 was used to solve the proposed model. To validate the model, experiments were conducted. Chicken nuggets were made with wheat flour based batter and breading. The samples were fried in a fryer using oil temperatures at 160, 170 and 180°C. Total frying times ranged from 90 to 300 s. A good agreement was obtained between predicted and observed results.
520 $a During the deep-frying process, the chicken nuggets samples shrank because of moisture loss and protein denaturation. Particle density and bulk volume shrinkage were analyzed at 3 different frying temperatures (160, 170 and 180°C). Particle density and shrinkage of the samples was measured using the liquid displacement technique with water. A linear relation was found for particle densities with moisture loss. The relationship between volumetric shrinkage and moisture loss was also found to be linear and the linear equation may be useful in predicting the volumetric shrinkage during frying.
520 $a In order to reduce the oil absorption of chicken nuggets during the frying process, the influence of pretreatment in microwave on the moisture and oil transfer in the coating and core layers of coated chicken nuggets were studied. Chicken nuggets pretreated in a microwave oven for 1 or 2 min were fried at 160°C for times ranging from 90 to 300 s to evaluate oil transfer. Microwave pretreatment had an important effect on moisture loss and oil uptake of chicken nuggets during deep-fat frying.
590 $a School code: 0781.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a McGill University (Canada). $3 1018122
773 0 $t Masters Abstracts International $g 45-04.
790 $a 0781
791 $a M.Sc.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR24823