Modelling the mass transfer kinetics of battered and breaded fish nuggets during deep-fat frying at different frying temperatures

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成果类型：

期刊论文

作者：

Zhang, Wei;Chen, Jiwang*;Yue, Yi;Zhu, Zhenzhou;Liao, E.;...

通讯作者：

Chen, Jiwang

作者机构：

[Zhang, Wei; Zhu, Zhenzhou; Liao, E.; Yue, Yi; Chen, Jiwang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Zhang, Wei; Zhu, Zhenzhou; Liao, E.; Chen, Jiwang] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.

[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

通讯机构：

[Chen, Jiwang] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Fish;Kinetics;Microstructure;Moisture;Pore size;Deep fat frying;Fat absorption;First-order kinetic models;Frying temperature;Mass transfer mechanism;Mass-transfer kinetics;Moisture loss;Transfer coefficient;Mass transfer

期刊：

Journal of Food Quality

ISSN：

0146-9428

年：

2020

卷：

2020

期：

页码：

8874163

DOI：

10.1155/2020/8874163

基金类别：

National Natural Science of ChinaNational Natural Science Foundation of China (NSFC) [31471612]; China Agriculture Research System [CARS-45]; Hubei Agricultural Achievements Transformation [NZZ2018000014]; Open Fund of Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education [2020JYBQGDKFB09]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption. The mass transfer mechanism was investigated through an analysis of microstructure, surface oil (SO), and penetrated surface oil (PSO) contents of fried BBFNs. The results showed that Fick’s second law of diffusion and the first-order kinetic model could well describe the kinetics of moisture loss and fat absorption of the crust, respectively. Transfer...

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Modelling the mass transfer kinetics of battered and breaded fish nuggets during deep-fat frying at different frying temperatures

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