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Singh, R.P. (1995) Heat and Mass Transfer in Foods during Frying. Food Technology. Presented at a Symposium Sponsored by the IFT Food Engineering Division, 134-137.

has been cited by the following article:

• TITLE: Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

  AUTHORS: Lamin S. Kassama, Michael Ngadi

  KEYWORDS: Cook-Value, Pores, Frying, Oil Uptake, Chicken Meat, Moisture

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.6 No.4, August 23, 2016

  ABSTRACT: The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P