Thermal properties of shrimps, French toasts and breading

M. O. Ngadi, P. Mallikarjunan, M. S. Chinnan, S. Radhakrishnan, Y. C. Hung

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Thermal properties of fried products namely butterfly and popcorn shrimp, French toast and breading were determined for a wide range of temperature (20 to 140C), moisture content (3.3 to 87.4% w.b.) and fat content (0.005 to 0.618 kg/kg dry weight) typically encountered during deep-fat frying. Solid density of the products ranged from 1034 to 1508 kg/m3. Solid density increased with decreasing moisture content of product. Thermal conductivity ranged from 0.03 to 0.85 W/mC. Specific heat ranged from 1.51 to 4.67 kJ/kgC. The results were in the range of published data for similar products. Temperature, moisture and fat content affected variations of thermal conductivity and specific heat. Regression equations were used to fit experimental data.

Original languageEnglish (US)
Pages (from-to)73-87
Number of pages15
JournalJournal of Food Process Engineering
Volume23
Issue number1
DOIs
StatePublished - Apr 2000

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