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. / 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.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.29431 |
| Date | January 2002 |
| Creators | El-Dirani, Khaldoun |
| Contributors | Ngadi, Michael O. (advisor) |
| 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 | Master of Science (Department of Agricultural and Biosystems Engineering.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001956456, proquestno: MQ85783, Theses scanned by UMI/ProQuest. |
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