Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium uri icon

abstract

  • Practical applicationThese results present a novel technology for using far-infrared radiation in deep-fat frying process. The far-infrared radiation provides a way of uniform heating of food. In addition, it therefore shortens frying time, saves energy, and prolong the shelf life of frying medium.
  • The impact of far-infrared and conventional heaters on heat distribution and physicochemical qualities of chicken nuggets and frying medium were investigated. For chicken nuggets, moisture content, fat content, color (L*, a*, and b*), and texture characteristics were determined, while free fatty acid (FFA), peroxide value (PV), total polar materials (TPMs), and color were used to measure the quality of frying oil. A higher heating rate and more uniform heat distribution were observed in the far-infrared frying. Physicochemical qualities of chicken nugget were not significantly influenced by type of heater, except the fat content in the crust was significantly higher (p<0.05) in far-infrared fried samples. The FFA, TPM, and color values of frying oil were better in far-infrared frying. Far-infrared frying can be used for about 56 and 115 more cycles than conventional frying when using FFA of 0.8% and TPM of 25%, respectively as an indicator to discard the oil.

publication date

  • 2019
  • 2019