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THERMAL PROPERTIES OF SHRIMPS, FRENCH TOASTS AND BREADING
Author(s) -
NGADI M.O.,
MALLIKARJUNAN P.,
CHINNAN M.S.,
RADHAKRISHNAN S.,
HUNG Y.C.
Publication year - 2000
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2000.tb00504.x
Subject(s) - shrimp , water content , thermal conductivity , chemistry , specific heat , moisture , food science , atmospheric temperature range , bulk density , materials science , thermodynamics , composite material , biology , fishery , organic chemistry , physics , ecology , geotechnical engineering , soil water , engineering
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/m 3 . 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.