Heat transfer in breaded and non-breaded chicken nuggets baked in a pilot-scale radiant wall oven. (April 2020)

• Record Type: Journal Article
• Authors: Ozen, E.; Singh, R.K.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 124(2020)
• Publication Date: 2020-04
• Subjects: Infrared heating -- Chicken nugget -- Heat transfer coefficient -- Heat flux; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109107
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: A pilot-scale radiant wall oven (RWO) was used for baking chicken nuggets, some breaded with different coatings, and also non-breaded. Overall and radiant heat transfer coefficients were calculated at the surface of nuggets based on the experimental temperature and heat flux measurements. The baking temperatures ranged between 347 °C and 407 °C with different processing times. The non-breaded nuggets had higher heat flux and the radiant heat transfer coefficients, 46897 ± 429 W/m 2 and 151.1 W/m 2 K, than the breaded nuggets. Among the breaded nuggets, the corn flour breaded nuggets had higher heat transfer coefficient values than those of chickpea breaded because the corn flour has greater absorptivity for infrared radiation than that of chickpea flour. A correlation was found between the temperature and heat flux for non-breaded and corn breaded chicken nuggets. Highlights: Corn flour breaded nuggets had higher heat transfer coefficients than chickpea breaded and non-breaded nuggets. The flour constituents, such as fat and protein compositions might affect the radiant wall oven (RWO) heat transfer. The particle size of flours used did not affect the heat transfer coefficients. The time and temperature of the processing had a positive impact on heat transfer. RWO baking produced safe nuggets in relatively longer times at any temperature used in this study.