• Corpus ID: 28120600

Porosity of Deep Fat Fried Breaded Chicken Meat

  title={Porosity of Deep Fat Fried Breaded Chicken Meat},
  author={Damir Je{\vz}ek and Mladen Brn{\vc}i{\'c} and Suzana Rimac Brn{\vc}i{\'c} and Sven Karlovi{\'c} and Tomislav Bosiljkov and Branko Tripalo and Damir Karlovi{\'c} and Juraj {\vS}ipu{\vs}i{\'c} and Drago Pukec},
  journal={Food Technology and Biotechnology},
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have been evaluated. [] Key Method Porosity of the fried breaded chicken meat was calculated from particle and bulk density. Pore size and particle size distribution were determined using microscopy image analysis and particle density by mercury intrusion porosimeter (MIP). Since there is a wide range of particle…

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