Title : ( Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates )
Authors: Mohammad Reza Amiryousefi , Mohebbat Mohebbi , Faramarz Khodaiyan ,
Full TextAbstract
The aim of this study was to evaluate the effect of microwave precooking on mass transfer during deep-fat frying of ostrich meat plates. The influence of microwave power level, frying temperature, and time on mass transfer was determined. Among all treatments, the plates being precooked at 5.23 W/g of microwave power and then deepfat fried at 135 °C had the minimum fat content. The effective moisture diffusivity ranged between 1.47×10−8 and 4.17×10−8 m2/s. Fat transfer rate constant was in the range of 0.024 and 19.708 s−1. The activation energy obtained from Arrhenius plot for the effective moisture diffusivity ranged between 38.84 and 51.07 kJ/mol.
Keywords
, Deep, fat frying . Microwave precooking . Ostrich meat . Mass transfer
@article{paperid:1020578,
author = {Amiryousefi, Mohammad Reza and Mohebbi, Mohebbat and Faramarz Khodaiyan},
title = {Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates},
journal = {Food and Bioprocess Technology},
year = {2010},
volume = {5},
number = {3},
month = {June},
issn = {1935-5130},
pages = {939--946},
numpages = {7},
keywords = {Deep-fat frying . Microwave precooking .
Ostrich meat . Mass transfer},
}
%0 Journal Article
%T Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates
%A Amiryousefi, Mohammad Reza
%A Mohebbi, Mohebbat
%A Faramarz Khodaiyan
%J Food and Bioprocess Technology
%@ 1935-5130
%D 2010
