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KMID : 0380619910230020157
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.157 ~ p.160
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Prediction Equations for Internal Temperature and Yields of Chicken Patties During Deep Fat Frying
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Abstract
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Copper constantan thermocouples connecting to a recording potentiometer were inserted at the center of the patties and the samples were fried. In general, the internal temperature of the patty samples increased approximately 11.1 ℃ after the samples were removed from the fryer. The desired internal temperature and maximum internal end-point temperature, at different frying temperatures, can be obtained by adjusting the frying time. The yields of the patties decreased as maximum internal end-point temperature increased or as frying time increased. The internal temperature and maximum internal end-point temperature of the patty samples at three frying temperatures were predicted using polynominal regression of a third-order model with one independent variable, frying time. Polynominal regression of a second-order model with maximum internal end-point temperature as the independent variable was used to predict frying yields at three frying temperatures.
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KEYWORD
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