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Deep freeze 7.51 password remover4/10/2023 Porosity at 170☌ was significantly different from those at 180 and 190☌, while porosity of batter with 100% wheat flour was significantly lower than the other formulated batters. There was significant (P <0.05) effect of frying temperature and batter formulation on porosity. Porosity of preformed and lab formulated deep-fat fried chicken nuggets batter coatings were investigated using helium pycnometry. Hysteresis phenomenon showed that pore shapes other than cylindrical structure were present within the samples. Porosity showed a high positive and negative correlation with moisture and fat contents, and the correlation coefficients was between 0.88 0.96 and 0.78 - 0.8, respectively. ![]() Frying time and temperature significantly (P < 0.05) influenced porosity. Porosity was found to range between 40 - 69%. ![]() ![]() Mercury intrusion porosimetry was used to obtain porosity, pore size distribution and pore shape for freeze dried deep-fat fried chicken nuggets batter coating. This study investigated the use of different techniques in evaluating the microstructural characteristics of deep-fat fried chicken nuggets, and considered the effect of frying conditions and batter formulation.
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