Title : ( Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step )
Authors: Fereshteh Dehghan Nasiri , Mohebbat Mohebbi , Farideh Tabatabaei yazdi , Mohammad Hossein Haddad khodaparast ,
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Abstract
The objectiveofthisstudywastoevaluatetheeffectofdifferentbatterformulationonmasstransferduringdeep fat fryingofshrimpnuggetspreparedwithoutapre-fryingstep.Theeffectsofsoyandcornflour(5,10%)addition to thebatterformulation,fryingtemperatureandtimeonmasstransferweredetermined.Theresultsshowedan interactioneffectoftheseprocessingconditionsonmasstransfer.Themostreductioninfatabsorptionwasobserved when sampleswerecoatedwithbattercontained10%soyflourandfriedat190 ◦C. Thefirstorderkineticbased on theFick’slawwereusedtodescribemoisturetransferdata.Theeffectivemoisturediffusivityrangedbetween 2.05×10−8 and 5.71×10−8m2/s with R2 between0.91and0.98,andfattransferrateconstantwasbetween3.5×10−3 and 7.8×10−3 s−1 with R2 from0.82to0.99.ActivationenergyobtainedfromtheArrheniusplotfortheeffective moisturediffusivityrangedbetween18.42and23.84kJ/mol.
Keywords
, Batter; Cornflour;Masstransfer;Pre, frying;Shrimpnugget;Soyflour
@article{paperid:1020499,
author = {Dehghan Nasiri, Fereshteh and Mohebbi, Mohebbat and Tabatabaei Yazdi, Farideh and Haddad Khodaparast, Mohammad Hossein},
title = {Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step},
journal = {Food and Bioproducts Processing},
year = {2011},
volume = {89},
number = {1},
month = {January},
issn = {0960-3085},
pages = {241--247},
numpages = {6},
keywords = {Batter; Cornflour;Masstransfer;Pre-frying;Shrimpnugget;Soyflour},
}
%0 Journal Article
%T Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step
%A Dehghan Nasiri, Fereshteh
%A Mohebbi, Mohebbat
%A Tabatabaei Yazdi, Farideh
%A Haddad Khodaparast, Mohammad Hossein
%J Food and Bioproducts Processing
%@ 0960-3085
%D 2011
