Mass Transfer Characteristics of Chicken Nuggets
Bibliographic record
Abstract
Chicken nuggets were either deep fat fried at three temperatures (150, 170 and 190oC) for 1 to 4 min or oven baked at three temperature levels (200, 220 and 240oC) for 5 to 25 min. The effects of these cooking methods on mass transfer characteristics of chicken nuggets were evaluated. Moisture loss profiles in the breading and core portions of the product were significantly different. There was a rapid moisture loss from the breading portion within the first 2 min of deep fat frying or within the first 15 min of oven baking followed by considerably reduced rates. Moisture loss in the core region changed only slightly in the early stages of frying or oven baking but increased afterwards. Moisture diffusivity in the breading region was evaluated using analytical solution of Ficks second law diffusion equation. Values of moisture diffusivity were from 20.93x10-10 to 29.32x10-10 m2/s for deep fat frying and from 1.90x10-10 to 3.16x10-10 m2/s for oven baking. The activation energies were 8.04 and 25.7 kJ/mol for deep fat frying and oven baking, respectively.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.002 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".