EFFECT OF TEMPERATURE ON THE PHYSICAL PROPERTIES OF CHICKEN STRIPS DURING DEEP-FAT FRYING

Abstract

Chicken slabs (10.0×1.0×0.5 cm) were deep-fat fried with sunflower oil at several temperatures 130, 140, and 150°C. Moisture content and oil absorption was determined during the whole experiment, and the following properties were evaluated: sample dimensions, temperature of the geometric center of the slab, mass transfer diffusivity, thermal diffusion coefficient and heat transfer coefficient. Fourier, Newton and Fick equations were applied to obtain the correspondent physical properties; whereas, empirical relationships were generated to describe the evolution of central temperature, moisture and oil content, as well as the product dimensions: length, width and thickness, as a function of frying time at three process temperatures.