Barutcu Isil, McCarthy Michael J, Seo Young-Seob, Sahin Serpil
Dept. of Food Engineering, Ataturk Univ., Erzurum, Turkey.
J Food Sci. 2009 Jun;74(5):E234-40. doi: 10.1111/j.1750-3841.2009.01169.x.
The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for 0.5 and 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional fryer at 180 degrees C for 2 and 5 min for comparison. Variations in internal temperature distribution increased proportionally to frying time in both microwave and conventional frying. Internal thermal equilibrium is reached in all samples after 13 min of holding time. Internal structural changes, void formation, were also visualized in the images. Void formation did not significantly impact cooling rates.
本研究的主要目的是比较传统油炸和使用微波炉油炸的鸡肉手指的加热模式。使用磁共振成像（MRI）在油炸后测量了具有矩形几何形状的油炸鸡肉手指的二维内部温度图。在将油温升至180±1℃后，在微波炉中以365W功率水平进行油炸0.5分钟和1.5分钟。样品也在传统油炸锅中于180℃油炸2分钟和5分钟以作比较。在微波油炸和传统油炸中，内部温度分布的变化均与油炸时间成比例增加。在保持13分钟后，所有样品均达到内部热平衡。图像中还显示了内部结构变化，即空洞形成。空洞形成对冷却速率没有显著影响。
