Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget
Abstract
The effect of a microwave pretreatment at different time duration on the mass transfer of chicken nuggets during deep-fat frying was studied. Coated chicken nugget samples pretreated in a microwave oven for 1–2 min were fried at 160 °C for times ranging from 0 to 300 s to evaluate the mass transfer as compared to the samples without a microwave pretreatment. Microwave pretreatment had a significant effect on moisture loss and oil uptake of chicken nuggets during deep-fat frying.
Suggested Citation
Michael O. Ngadi, Yunfeng Wang, Akinbode A. Adedeji, and Vijaya Raghavan. "Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget" LWT - Food Science and Technology 42.1 (2009): 438-440.
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