Skip to main content
SpringerLink
Log in

The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The aim of this study was to determine the effect of microwave pretreatment, usage of methylcellulose, oil temperature, and frying time on mass transfer during deep fat frying of chicken nuggets. Methylcellulose was used in batter and as a coating on product. Microwave with two power densities namely 3.7 and 7.4 W/g was used for reduction of initial moisture content of samples before frying. Frying was performed at three temperatures (150 °C, 170 °C, and 190 °C) and five intervals (0.5, 1, 2, 3, and 4 min) in the sunflower oil. The least oil content was observed when MC was used as a coating layer on non-precooked samples fried at 190 °C. Oil absorption of samples with MC in batter was partially higher compared to control samples. This could be attributed to the rheology of batters. The first-order kinetic model was fitted to moisture and oil content. For determining the correlation between temperature and moisture diffusivity, Arrhenius equation was used. The constant rate for moisture and oil transfer was in the range of 2.2–5 and 0.023–2.67 s−1, respectively. Effective moisture diffusivity values were between 1.43 × 10−8 and 3.24 × 10−8 m2/s. Activation energy ranged between 0.71 and 1.71 kJ/mol.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • Adedeji, A. A., Ngadi, M. O., & Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep fat fried chicken nuggets. Journal of food Engineering, 91(1), 146–153.

    Article  Google Scholar 

  • Amboon, W., Tulyathan, V., & Tattiyakul, J. (2010). Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology. doi:10.1007/s11947-010-0327-3.

  • Amiryousefi MR, Mohebbi M & Khodaiyan F (2010) Kinetics of mass transfer in microwave precooked and deep-fat fried ostrich meat plates. Food and Bioprocess Technology. doi:10.1007/s11947-010-0373-x.

  • Ballard, T. (2003). Application of edible coatings in maintaining crispness of breaded fried foods. M.Sc. thesis, Biological system engineering, Virginia Polytechnic Institute and State University.

  • Bertola, N., Garcıa, M. A., Ferrero, C., Martino, M., & Zaritzkya, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science & Emerging Technologies, 3, 391–397.

    Article  Google Scholar 

  • Chen, H. H., Kang, H. Y., & Chen, S. D. (2008). The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods. Journal of Food Engineering, 88, 45–54.

    Article  Google Scholar 

  • Crank, J. (1975). The arithmetics of diffusion (2nd ed.). Oxford, UK: Oxford University Press.

  • Dogan, S., Sahin, S., & Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71, 127–132.

    Article  Google Scholar 

  • Duran, M., Pedreschi, F., Moyano, P., & Troncoso, E. (2007). Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering, 81, 257–265.

    Article  CAS  Google Scholar 

  • El-Dirani, K. (2002). Textural & mass transfer characteristics of chicken nuggets during deep fat frying and oven baking. M.Sc. Thesis, McGill University.

  • Fiszman, S. M., & Salvador, A. (2003). Recent developments in coating batters. Trends in Food Science and Technology, 14, 399–407.

    Article  CAS  Google Scholar 

  • Gauri, S. M., & Susanne, A. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Journal of Food Research International, 35, 445–458.

    Article  Google Scholar 

  • Ikoko, J., & Kuri, V. (2007). Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chemistry, 102, 523–531.

    Article  CAS  Google Scholar 

  • Kassama, L. S., & Ngadi, M. O. (2005). Pore structure characterization of deep-fat-fried chicken meat. Journal of Food Engineering, 66(3), 369–375.

    Article  Google Scholar 

  • Krokida, M. K., Oreopoulou, V., & Maroulis, Z. B. (2000a). Effect of frying conditions on shrinkage and porosity of fried potatoes. Journal of Food Engineering, 43(3), 147–154.

    Article  Google Scholar 

  • Krokida, M. K., Oreopoulou, V., & Maroulis, Z. B. (2000b). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44, 39–46.

    Article  Google Scholar 

  • Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001a). Deep fat frying of potato strips-quality issues. Drying Technology, 19, 879–935.

    Article  CAS  Google Scholar 

  • Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001b). Effect of pre-drying on quality of French fries. Journal of Food Engineering, 49, 347–354.

    Article  Google Scholar 

  • Mai Tran, T. T., Chen, X. D., & Southern, C. (2007). Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique. Food Engineering, 80, 719–726.

    Article  Google Scholar 

  • Moreira, R. G. (2002). Deep-fat frying of foods, in food processing operations modeling: Design and analysis. New York: Marcel Dekker.

    Google Scholar 

  • Moyano, P. C., & Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments. LWT Food Science and Technology, 39(3), 285–291.

    Article  CAS  Google Scholar 

  • Ngadi, M. O., Wang, Y., Adedeji, A. A., & Raghavan, G. S. V. (2009). Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWT Food Science and Technology, 42, 438–440.

    Article  CAS  Google Scholar 

  • Pedreschi, F., Moyano, P., Santis, N., & Pedreschi, R. (2007). Physical properties of pre-treated potato chips. Journal of Food Engineering, 79, 1474–1482.

    Article  Google Scholar 

  • Rimac-Brncic, S., Lelas, V., Rade, D., & Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64, 237–241.

    Article  Google Scholar 

  • Sahin, S., & Sumnu, G. (2009). Advances in deep-fat frying of foods. New York: Taylor & Francis Group.

    Google Scholar 

  • Salvador, A., Sanz, T., & Fiszman, S. M. (2008). Performance of methyl cellulose in coating batters for fried products. Food Hydrocolloids, 22, 1062–1067.

    Article  CAS  Google Scholar 

  • Sanz, T., Fernandez, M. A., Salvador, A., Munoz, J., & Fizman, S. M. (2005). Thermogelation properties of methylcellulose (MC) and their effect on a batter formula. Food Hydrocolloids, 19, 141–147.

    Article  CAS  Google Scholar 

  • Singthong, J., & Thongkaew, C. (2009). Using hydrocolloids to decrease oil absorption in banana chips. LWT Food Science and Technology, 42, 1199–1203.

    Article  CAS  Google Scholar 

  • Troncoso, E., & Pedreschi, F. (2009). Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT Food Science and Technology, xxx, 1–10.

    Google Scholar 

  • Vadivambal, R., & Jayas, D. S. (2010). Non-uniform temperature distribution during microwave heating of food materials—a review. Food and Bioprocess Technology, 3, 161–171.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

    Maryam Soorgi, Mohebbat Mohebbi & Fakhri Shahidi

  2. Department of Chemical Engineering, Ferdowsi University of Masshad, Mashhad, Iran

    Seyed Mahmoud Mousavi

Authors
  1. Maryam Soorgi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mohebbat Mohebbi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Seyed Mahmoud Mousavi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fakhri Shahidi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mohebbat Mohebbi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Soorgi, M., Mohebbi, M., Mousavi, S.M. et al. The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets. Food Bioprocess Technol 5, 1521–1530 (2012). https://doi.org/10.1007/s11947-011-0520-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-011-0520-z

Keywords

Search

Navigation