Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures
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 p...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8874163 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832554605845676032 |
|---|---|
| author | Wei Zhang Jiwang Chen Yi Yue Zhenzhou Zhu E Liao Wenshui Xia |
| author_facet | Wei Zhang Jiwang Chen Yi Yue Zhenzhou Zhu E Liao Wenshui Xia |
| author_sort | Wei Zhang |
| collection | DOAJ |
| description | 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<0.05). With the increase in the frying temperature, pore size of the crust increased. The PSO content of the crust also increased with elevated frying temperature. These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure. |
| format | Article |
| id | doaj-art-f529cc72151f49a09518a4a0853bb1b5 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-f529cc72151f49a09518a4a0853bb1b52025-02-03T05:51:13ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88741638874163Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying TemperaturesWei Zhang0Jiwang Chen1Yi Yue2Zhenzhou Zhu3E Liao4Wenshui Xia5College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaBattered 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<0.05). With the increase in the frying temperature, pore size of the crust increased. The PSO content of the crust also increased with elevated frying temperature. These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure.http://dx.doi.org/10.1155/2020/8874163 |
| spellingShingle | Wei Zhang Jiwang Chen Yi Yue Zhenzhou Zhu E Liao Wenshui Xia Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures Journal of Food Quality |
| title | Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures |
| title_full | Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures |
| title_fullStr | Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures |
| title_full_unstemmed | Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures |
| title_short | Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures |
| title_sort | modelling the mass transfer kinetics of battered and breaded fish nuggets during deep fat frying at different frying temperatures |
| url | http://dx.doi.org/10.1155/2020/8874163 |
| work_keys_str_mv | AT weizhang modellingthemasstransferkineticsofbatteredandbreadedfishnuggetsduringdeepfatfryingatdifferentfryingtemperatures AT jiwangchen modellingthemasstransferkineticsofbatteredandbreadedfishnuggetsduringdeepfatfryingatdifferentfryingtemperatures AT yiyue modellingthemasstransferkineticsofbatteredandbreadedfishnuggetsduringdeepfatfryingatdifferentfryingtemperatures AT zhenzhouzhu modellingthemasstransferkineticsofbatteredandbreadedfishnuggetsduringdeepfatfryingatdifferentfryingtemperatures AT eliao modellingthemasstransferkineticsofbatteredandbreadedfishnuggetsduringdeepfatfryingatdifferentfryingtemperatures AT wenshuixia modellingthemasstransferkineticsofbatteredandbreadedfishnuggetsduringdeepfatfryingatdifferentfryingtemperatures |