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Textural and mass transfer character...

McGill University (Canada).

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Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking./
作者:	El-Dirani, Khaldoun.
面頁冊數:	124 p.
附註:	Adviser: Michael O. Ngadi.
Contained By:	Masters Abstracts International42-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ85783
ISBN:	9780612857834

Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking.
El-Dirani, Khaldoun.

Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking. - 124 p.

Adviser: Michael O. Ngadi.

Thesis (M.Sc.)--McGill University (Canada), 2002.

The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.

ISBN: 9780612857834Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking.
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040 $a UMI $c UMI
100 1 $a El-Dirani, Khaldoun. $3 1037336
245 1 0 $a Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking.
300 $a 124 p.
500 $a Adviser: Michael O. Ngadi.
500 $a Source: Masters Abstracts International, Volume: 42-04, page: 1308.
502 $a Thesis (M.Sc.)--McGill University (Canada), 2002.
520 $a The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.
520 $a Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content of the core portion of the chicken nuggets decreased almost linearly and ranged from 1.96 to 1.4 g/g (db). Fat contents of the breading and core portions increased linearly with time. Generally, frying temperature significantly affected the moisture contents of the breading and core. It also affected the fat content of the core but not that of the breading. (Abstract shortened by UMI.)
590 $a School code: 0781.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Agricultural. $3 1019504
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710 2 $a McGill University (Canada). $3 1018122
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790 $a 0781
790 1 0 $a Ngadi, Michael O., $e advisor
791 $a M.Sc.
792 $a 2002
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ85783