Mass Transfer Characteristics of Chicken Nuggets

Chicken nuggets were either deep fat fried at three temperatures (150, 170 and 190oC) for 1 to 4 min or oven baked at three temperature levels (200, 220 and 240oC) for 5 to 25 min. The effects of these cooking methods on mass transfer characteristics of chicken nuggets were evaluated. Moisture loss profiles in the breading and core portions of the product were significantly different. There was a rapid moisture loss from the breading portion within the first 2 min of deep fat frying or within the first 15 min of oven baking followed by considerably reduced rates. Moisture loss in the core region changed only slightly in the early stages of frying or oven baking but increased afterwards. Moisture diffusivity in the breading region was evaluated using analytical solution of Ficks second law diffusion equation. Values of moisture diffusivity were from 20.93x10-10 to 29.32x10-10 m2/s for deep fat frying and from 1.90x10-10 to 3.16x10-10 m2/s for oven baking. The activation energies were 8.04 and 25.7 kJ/mol for deep fat frying and oven baking, respectively.

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Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots

International Journal of Food Engineering ◽

10.2202/1556-3758.2075 ◽

2011 ◽

Vol 7 (4) ◽

Cited By ~ 9

Author(s):

Parag P Sutar ◽

Suresh Prasad

Keyword(s):

Mass Transfer ◽

Osmotic Dehydration ◽

Sucrose Concentration ◽

Variable Mass ◽

Moisture Diffusivity ◽

Moisture Loss ◽

Solution Temperature ◽

Solid Gain ◽

Mass Diffusivity ◽

Mass Transfer Kinetics

Osmotic dehydration of 3.5 mm thick blanched carrot slices was carried out in order to study the effect of sucrose concentration, solution temperature and time on mass transfer kinetics and mass diffusivity. The experiments were conducted at the combinations of four sucrose concentration (30, 40, 50 and 60% w/w) and four solution temperatures (25, 37.5, 50 and 62.5°C). At each combination, nine time intervals (10, 20, 30, 40, 50, 60, 80, 100 and 120 min) were selected to determine the moisture loss and sucrose gain. Sample-to-solution ratio was kept 1:10 w/w through all the experiments. It was found that sucrose concentration and time of osmosis increased mass transfer whereas; solution temperature showed effect only on solid gain. Azuaras models were used to determine the mass transfer kinetics and variable mass diffusivity coefficients. The average moisture diffusivity and solid diffusivity values were in the range 2.23×10-8 to 12.85×10-8 m2/s and 1.20×10-8 to 7.64×10-8 m2/s, respectively. Also, at each concentration, the values of activation energies for moisture loss and solid gain were found to be in the range 12.46 to 24.98 kJ K-1 mol-1 and 9.68 to 31.27 kJ K-1 mol-1, respectively.

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Laminar Boundary Layer Development Around a Circular Cylinder: Fluid Flow and Heat-Mass Transfer Characteristics

Journal of Heat Transfer ◽

10.1115/1.4002288 ◽

2010 ◽

Vol 132 (12) ◽

Cited By ~ 8

Author(s):

A. Alper Ozalp ◽

Ibrahim Dincer

Keyword(s):

Boundary Layer ◽

Mass Transfer ◽

Circular Cylinder ◽

Moisture Diffusivity ◽

Front Face ◽

Cylinder Surface ◽

Transfer Coefficients ◽

Mass Transfer Coefficients ◽

Practical Applications ◽

Transfer Characteristics

This paper presents a comprehensive computational work on the hydrodynamic, thermal, and mass transfer characteristics of a circular cylinder, subjected to confined flow at the cylinder Reynolds number of Red=40. As the two-dimensional, steady and incompressible momentum and energy equations are solved using ANSYS-CFX (version 11.0), the moisture distributions are computed by a new alternating direction implicit method based software. The significant results, highlighting the influence of blockage (β=0.200–0.800) on the flow and heat transfer mechanism and clarifying the combined roles of β and moisture diffusivity (D=1×10−8–1×10−5 m2/s) on the mass transfer behavior, are obtained for practical applications. It is shown that the blockage augments the friction coefficients (Cf) and Nusselt numbers (Nu) on the complete cylinder surface, where the average Nu are evaluated as Nuave=3.66, 4.05, 4.97, and 6.51 for β=0.200, 0.333, 0.571, and 0.800. Moreover, the blockage shifts separation (θs) and maximum Cf locations (θCf−max) downstream to the positions of θs=54.10, 50.20, 41.98, and 37.30 deg and θCf−max=51.5, 53.4, 74.9, and 85.4 deg. The highest blockage of β=0.800 encourages the downstream backward velocity values, which as a consequence disturbs the boundary layer and weakens the fluid-solid contact. The center and average moisture contents differ significantly at the beginning of drying process, but in the last 5% of the drying period they vary only by 1.6%. Additionally, higher blockage augments mass transfer coefficients (hm) on the overall cylinder surface; however, the growing rate of back face mass transfer coefficients (hm−bf) is dominant to that of the front face values (hm−ff), with the interpreting ratios of h¯m−bf/h¯m=0.50 and 0.57 and h¯m−ff/h¯m=1.50 and 1.43 for β=0.200 and 0.800.

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