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 journalArticle

10 Citations (Scopus)

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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breadings
thermal properties
Oils and fats
Thermal Conductivity
specific heat
shrimp
Moisture
Thermodynamic properties
Hot Temperature
thermal conductivity
Fats
water content
Specific heat
Thermal conductivity
lipid content
popcorn
Butterflies
deep fat frying
Temperature
butterflies

Cite this

Thermal properties of shrimps, French toasts and breading. / Ngadi, M. O.; Mallikarjunan, P.; Chinnan, M. S.; Radhakrishnan, S.; Hung, Y. C.

In: Journal of Food Process Engineering, Vol. 23, No. 1, 04.2000, p. 73-87.

Research output: Contribution to journalArticle

Ngadi, M. O. ; Mallikarjunan, P. ; Chinnan, M. S. ; Radhakrishnan, S. ; Hung, Y. C. / Thermal properties of shrimps, French toasts and breading. In: Journal of Food Process Engineering. 2000 ; Vol. 23, No. 1. pp. 73-87.
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