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Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates

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Abstract

The aim of this study was to evaluate the effect of microwave precooking on mass transfer during deep-fat frying of ostrich meat plates. The influence of microwave power level, frying temperature, and time on mass transfer was determined. Among all treatments, the plates being precooked at 5.23 W/g of microwave power and then deep-fat fried at 135 °C had the minimum fat content. The effective moisture diffusivity ranged between 1.47 × 10−8 and 4.17 × 10−8 m2/s. Fat transfer rate constant was in the range of 0.024 and 19.708 s−1. The activation energy obtained from Arrhenius plot for the effective moisture diffusivity ranged between 38.84 and 51.07 kJ/mol.

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Abbreviations

M :

Moisture content (g/g, db)

M e :

Equilibrium moisture content (g/g, db)

M 0 :

Initial moisture content (g/g, db)

M r :

Moisture ratio, dimensionless

ML:

Moisture loss (g/g)

L :

Half thickness of the sample (m)

k :

Rate constant (s−1)

D eff :

Effective diffusivity (m2/s)

D 0 :

Effective diffusivity at high liquid concentration (m2/s)

t :

Time (s)

FC:

Fat content (g/g)

FU:

Fat uptake (g/g)

C 0 :

Equilibrium fat content (g/g)

R :

Universal gas constant (0.0083143 kJ/mol K)

E a :

Activation energy (kJ/mol)

T :

Absolute temperature (K)

π :

Pi (22/7)

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Acknowledgments

The authors are thankful to the Etemadi Trading Group for providing some facilities for this research project. We also acknowledge the help given by Elham Ranjbar and Saeideh Madayeni during the experiments.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box: 31587-11167, Tehran, Iran

    Mohammad Reza Amiryousefi & Faramarz Khodaiyan

  2. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran

    Mohebbat Mohebbi

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  1. Mohammad Reza Amiryousefi
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  2. Mohebbat Mohebbi
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  3. Faramarz Khodaiyan
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Correspondence to Mohammad Reza Amiryousefi.

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Amiryousefi, M.R., Mohebbi, M. & Khodaiyan, F. Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates. Food Bioprocess Technol 5, 939–946 (2012). https://doi.org/10.1007/s11947-010-0373-x

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  • DOI: https://doi.org/10.1007/s11947-010-0373-x

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