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:: Volume 2, Issue 1 (April 2018) ::
J Health Sci Technol 2018, 2(1): 15-22 Back to browse issues page
Effect of Chitosan Addition on Kinetic of Mass Transfer during Deep Fat Frying of Kurdish Cheese Nugget
Elham Ansarifar * , Mohebbat Mohebbi , Fakhri Shahidi , Mehdi Varidi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran , ansarifar.elham@bums.ac.ir
Abstract:   (1802 Views)
Background: Frying is the cooking of food in fat, which involves heat and mass transfer simultaneously. During frying, moisture loss creates cavities or pores as well as passageways in the food. These cavities are known as capillary pores and the oil penetrates through them during frying. 
Materials and Methods: This study aimed to evaluate the effect of chitosan on mass transfer during deep-fat frying of Kurdish cheese nuggets. Moreover, the effect of chitosan level (0, 0.5, and 1.5%), frying temperature (150, 170, and 190°C), and frying time (0, 1, 2, 3, and 4 min) on mass transfer in the breading coating and the core parts were determined in this study. The data were statistically analyzed using ANOVA and Duncan post-hoc test in SPSS software (Version 21.0). In addition, MATLAB software was utilized to fit the equations. 
Results: The results showed an interaction effect of these processing conditions on mass transfer. Batter- coated samples with 1.5% chitosan had the lowest oil content in core and breading among all formulations. The model based on Fick’s law was used to describe moisture transfer data. The oil absorption rate constants in the breading and core parts were within the range of 0.19-0.27 s−1- 0.22-0.41 s−1, respectively. Activation energy obtained from the Arrhenius plot ranged between 13.65 and 54.93 kJ/mol.
Conclusions: Moisture loss during frying increased with the increase of frying time and temperature and was significantly affected by batter formulation. The kinetic models gave a good fit for moisture diffusion and oil transfer. 

Keywords: Chitosan, Coating, Deep-fat frying, Kurdish cheese nuggets, Mass transfer
Full-Text [PDF 741 kb]   (584 Downloads)    
Type of Study: Original Article | Subject: Health and food safety and hygiene
Received: 2018/01/15 | Accepted: 2018/03/22 | Published: 2018/04/10
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Ansarifar E, Mohebbi M, Shahidi F, Varidi M. Effect of Chitosan Addition on Kinetic of Mass Transfer during Deep Fat Frying of Kurdish Cheese Nugget. J Health Sci Technol. 2018; 2 (1) :15-22
URL: http://jhst.bums.ac.ir/article-1-78-en.html

Volume 2, Issue 1 (April 2018) Back to browse issues page
مجله علوم و تکنولوژی بهداشت Journal of Health Sciences and Technology
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