Designing A Pressure Fryer
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Designing a pressure fryer
Eff ect of co ati ng mi x co ntai ni ng p re- gel at in ized st arch on oil abso rp tio n and quali ty ch ar acterist ics of pressu re fr ie d ch icken me at .
BASIC COMPOSITION OF FRIED CHICKEN
SL.NO.
PARAMETERS
CONDITIONS PFBM OFL M
1.
Moisture content (%)
2.
Protein (%)
3. 4.
Total fat (%) Ash content (%)
52.1 18. 4 14. 6 3.7
PFL M
5 1.8
52.6 17.4 16.9 3 .7
14.9 22.6 3. 3
OF BM
5 0.1 1 9.3 19.7 3 .5
PHYSIOCHEMICAL CHARACTERISTICS of FRIED CHICKEN
CONDITIONS SL.NO.
1. 2. 3.
PARAMETERS
pH Wat er Ac tiv ity ( a w ) Jui ci ness (%)
PFBM OFL M
PFL M
5.6
5 .8
5 .7 0.9 6
0 .9 7
29. 4 23.2
0 .9 8 27.9
OF BM
5.5 0. 94 30.6
CONDITIONS SL.NO .
PARAMETERS
5.
Shrinkage (%)
6.
Moisture Retention (%)
7. 8.
Cooking yield (%) Oil Usage (%)
PFBM OFL M
52.1
PFL M
51.8
OF BM
50.1
52.6
37.5
35.6
34.4
38.5
71.9
68.6
68.7
73.2
5.7
2.9
5.5
5.9
COLOUR MEASUREMENT
CONDITIONS
LIGHTNESS
RED
YELLOW
(L)
(a)
(b)
ΔE
HUE (H)
CHROMA (c)
PFBM
27.78
11.36
13.005
65.450
48.424
17.294
PFLM
27.084
13.306
13.214
66.702
44.302
18.772
OFBM
26.427
13.267
13.035
67.065
44.402
18.629
OFLM
35.753
9.437
14.150
67.693
56.855
17.223
Text ural pr ofil e ana ly si s CONDITIONS PARAMETERS PFBM OFL M
Ha rdn ess
PFL M
OFB M
68.4
47. 2
75 .2
Cohes ive ness Spri ngi nes s
34.8 0.3 5
0.2 3
0. 35
Gummin ess
3.0 8 23.4
2 .3 9 10. 28
2 .8 1 26. 4
0 .0 2
0 .0 7
Chewi nes s Adh esiv e forc e
0.1 8
2.4 4 6.3 6 0.0 7 0.0 2
SHEAR FORCE
CONDITIONS
MAXIMUM LOAD (N)
(i) PFBM
8.502
(ii) PFLM
13.433
(iii) OFBM
11.099
(iv) OFLM
7.699
Eff ect of co ati ng mi x co ntai ni ng p re- gel at in ized st arch on oil abso rp tio n and quali ty ch ar acterist ics of pressu re fr ie d ch icken me at .
BASIC COMPOSITION OF FRIED CHICKEN
SL.NO.
PARAMETERS
CONDITIONS PFBM OFL M
1.
Moisture content (%)
2.
Protein (%)
3. 4.
Total fat (%) Ash content (%)
52.1 18. 4 14. 6 3.7
PFL M
5 1.8
52.6 17.4 16.9 3 .7
14.9 22.6 3. 3
OF BM
5 0.1 1 9.3 19.7 3 .5
PHYSIOCHEMICAL CHARACTERISTICS of FRIED CHICKEN
CONDITIONS SL.NO.
1. 2. 3.
PARAMETERS
pH Wat er Ac tiv ity ( a w ) Jui ci ness (%)
PFBM OFL M
PFL M
5.6
5 .8
5 .7 0.9 6
0 .9 7
29. 4 23.2
0 .9 8 27.9
OF BM
5.5 0. 94 30.6
CONDITIONS SL.NO .
PARAMETERS
5.
Shrinkage (%)
6.
Moisture Retention (%)
7. 8.
Cooking yield (%) Oil Usage (%)
PFBM OFL M
52.1
PFL M
51.8
OF BM
50.1
52.6
37.5
35.6
34.4
38.5
71.9
68.6
68.7
73.2
5.7
2.9
5.5
5.9
COLOUR MEASUREMENT
CONDITIONS
LIGHTNESS
RED
YELLOW
(L)
(a)
(b)
ΔE
HUE (H)
CHROMA (c)
PFBM
27.78
11.36
13.005
65.450
48.424
17.294
PFLM
27.084
13.306
13.214
66.702
44.302
18.772
OFBM
26.427
13.267
13.035
67.065
44.402
18.629
OFLM
35.753
9.437
14.150
67.693
56.855
17.223
Text ural pr ofil e ana ly si s CONDITIONS PARAMETERS PFBM OFL M
Ha rdn ess
PFL M
OFB M
68.4
47. 2
75 .2
Cohes ive ness Spri ngi nes s
34.8 0.3 5
0.2 3
0. 35
Gummin ess
3.0 8 23.4
2 .3 9 10. 28
2 .8 1 26. 4
0 .0 2
0 .0 7
Chewi nes s Adh esiv e forc e
0.1 8
2.4 4 6.3 6 0.0 7 0.0 2
SHEAR FORCE
CONDITIONS
MAXIMUM LOAD (N)
(i) PFBM
8.502
(ii) PFLM
13.433
(iii) OFBM
11.099
(iv) OFLM
7.699
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