Shrinkage and Density Change of De-Boned Chicken Breast during Deep-Fat Frying
Bibliographic record
Abstract
The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and fried at different FOT (170℃, 180℃, and 190℃) in an industrial fryer for periods varying from 5 to 900 s. Bulk and apparent densities were determined with a fluid displacement pycnometer, and fat analysis was conducted using soxhlet extraction with petroleum ether solvent. The physical structure of chicken meat changed significantly with the frying time and FOT (P 3 in the raw product and decreased to 0.98, 0.95, and 0.93 g/cm3 after 900 s of deep-frying at 170℃, 180℃ and 190℃, respectively. Similarly, apparent density changed from 1.13 to 1.25, 1.24 and 1.22 g/cm3 and moisture loss was linearly correlated with both densities. Volumetric shrinkage was significantly (P < 0.05) affected by the process variables and hence a linear correlation also existed with moisture loss. The rates of shrinkage were 0.013, 0.001, and 0.008/s and occurred rapidly during the first 90s of FOT (170℃, 180℃, and 190℃), respectively and decreased as frying time increased.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| 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) | 0.000 | 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 teacher head, 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".