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Pore development in meat products during deep-fat frying

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.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.19513
Date January 2003
CreatorsKassama, Lamin Samboujang
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageDoctor of Philosophy (Department of Bioresource Engineering)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 002021269, Theses scanned by McGill Library.

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