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Food Science & Technology
Article . 2004 . Peer-reviewed
License: Elsevier TDM
Data sources: Crossref
https://dx.doi.org/10.1016/j.l...
Article
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Pore development in chicken meat during deep-fat frying

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 2004 English Publisher:Elsevier BVJournal:LWT - Food Science and Technology, volume 37, pages 841-847 (issn: 0023-6438, Copyright policy )
Authors: L.S. Kassama; M.O. Ngadi;

doi: 10.1016/j.lwt.2004.03.010

Pore development in chicken meat during deep-fat frying

Abstract

Abstract In this study, the effect frying oil temperature (FOT) and frying time on pore development was investigated during deep-fat frying (DFF) of chicken breast meat. The samples were sized to the following dimension: length×width×thickness=20×15×10 mm, and were fried at different FOTs (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Oil uptake analysis was conducted by soxhlet extraction method with petroleum ether as the base extraction solvent. Pore development computation was based on the densities (bulk and apparent) measured after the end of each frying time with a fluid displacement pycnometry. The process variables significantly (P

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
33
Top 10%
Top 10%
Average
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