THERMAL PROPERTIES OF SHRIMPS, FRENCH TOASTS AND BREADING

Authors

  • M.O. NGADI,

    1. Center for Food Safety and Quality Enhancement Department of Food Science and Technology University of Georgia 1109 Experiment Street, Griffin, GA 30223
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  • P. MALLIKARJUNAN,

    1. Center for Food Safety and Quality Enhancement Department of Food Science and Technology University of Georgia 1109 Experiment Street, Griffin, GA 30223
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  • M.S. CHINNAN,

    Corresponding author
    1. Center for Food Safety and Quality Enhancement Department of Food Science and Technology University of Georgia 1109 Experiment Street, Griffin, GA 30223
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  • S. RADHAKRISHNAN,

    1. Center for Food Safety and Quality Enhancement Department of Food Science and Technology University of Georgia 1109 Experiment Street, Griffin, GA 30223
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  • Y.-C. HUNG

    1. Center for Food Safety and Quality Enhancement Department of Food Science and Technology University of Georgia 1109 Experiment Street, Griffin, GA 30223
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1 To whom correspondence should be addressed. Phone: (770) 412-4741; Fax: (770) 229-3216; Email: chinnan@cfsqe.griffin.peachnet.edu

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.

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