13-12 |
Effect of pressure source and frying conditions on the quality of fried chicken nuggets |
B. Innawong and P. MALLIKARJUNAN. Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061 The traditional pressure frying has been limited due to its dependence on the amount of moisture/steam released from the fried products for generating the required pressure. Thus, the use of this equipment is controlled by the situation where a large food load is fried. The objectives of this study address the use of nitrogen gas for generating the required pressure in the fryer instead of using steam released from the product. The effects of frying temperature and pressure on product quality were evaluated. Chicken nuggets were fried at three frying temperatures (150oC, 175oC, and 190oC) and pressures (101, 163, and 184 kPa) in a restaurant-type pressure fryer. Chicken nuggets were fried for 240 s in a modified restaurant type pressure fryer. The fryer was modified so that external gas could be introduced to pressurize the frying vessel. The quality characteristics of the fried products were determined. An increase in pressure applied during frying resulted in tender and juicier fried products due to the reduction in moisture loss (P<0.05). The increase in pressure reduced the oil uptake by the fried products (P<0.05). Compared with the use of steam released from the food, frying under nitrogen gas provided similar or better quality of fried products in terms of moisture retention, juiciness, and texture. An increase in frying oil temperature increased the moisture loss, and crust oil uptake. In addition, the fried products were harder and less juicy (P<0.05). An increase in frying temperature directly influenced crust color of fried foods. The crust became significantly darker (P<0.05). The potential for using nitrogen gas as a pressurizing medium in a deep fat fryer was investigated. The proposed modifications to the fryers would result in an economic gain by enhancing the product quality and extending the oil quality.
Session 13, Food Engineering: Thermal processes
|