Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.


Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  036107,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.15409)
Authors:   Lamin S. Kassama, Michael O. Ngadi
Keywords:   Bulk density, apparent density, shrinkage, porosity, deep-fat frying

The effect of frying oil temperature and time were investigated on densities, shrinkage and porosity in chicken breast meat during deep-fat frying. Chicken meat samples were diced and fried at different temperatures (170, 180, and 190C) in an industrial fryer for periods varying from 5 to 900 s. Bulk and apparent densities were determined by fluid displacement pycnometer and fat analysis was conducted by using soxhlet extraction method petroleum ether solvent. The process variables (frying oil temperature and time) significantly (P < 0.001) induce changes in physical structure of chicken meat during deep-fat frying. Bulk density decreased from 1.15 g/cm down to 0.98, 0.95, and 0.93 g/cm, while the apparent density increased to 1.25, 1.24 and 1.22 g/cm for frying oil temperature 170, 180 and 190C respectively. A linear correlation was found to exist between moisture loss and density (bulk and apparent). Volumetric shrinkage also appeared to be significantly affected by the process variable and is also highly correlated to moisture loss. The process variables also significantly (P < 0.01) influenced pore development and the final mean porosity was 0.28, 0.24 and 0.22 after deep-fat frying for 900 s at frying oil temperatures 170, 180 and 190C, respectively.

(Download PDF)    (Export to EndNotes)