The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.19513 |
| Date | January 2003 |
| Creators | Kassama, Lamin Samboujang |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy (Department of Bioresource Engineering) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 002021269, Theses scanned by McGill Library. |
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