Jacob Liberty

Sep 5, 2024 | ifst.onlinelibrary.wiley.com | Jacob Liberty |Michael O. Ngadi |IFST Member Log-in

Introduction Deep-fat frying is one of the earliest and most common unit operations used in the preparation of foods and is especially suited for crispy-crusted products with unique textures and flavours (Bhuiyan et al., 2024).

Aug 25, 2024 | ifst.onlinelibrary.wiley.com | Jacob Liberty |Michael O. Ngadi |IFST Member Log-in

Porosity and number of pores significantly impacted by frying time and temperature. Crispiness positively correlated with crust porosity. Maximum force and number of force peaks increased with frying time and temperature. Average pore area and shape factor influenced by frying conditions, linked to structural change. Introduction Deep-fat fried foods such as chicken nuggets, French fries, and fried fish make up a huge portion of the North American diet.

Jun 23, 2024 | ifst.onlinelibrary.wiley.com | Jacob Liberty |Michael O. Ngadi |IFST Member Log-in

Introduction Chicken meat and products have many desirable nutritional characteristics such as presence of low lipid content, high amounts of polyunsaturated fatty acids, etc. (Cagdas & Kumcuoglu, 2015). Chicken nuggets, a popular fried-food product, are made from minced chicken coated with a pre-dust and batter/bread before frying.