MOISTURE DIFFUSIVITY IN CHICKEN DRUM MUSCLE DURING DEEP-FAT FRYING

Effective moisture diffusivity (D-e) in rectangular muscle slices cut from chicken drum, during deep-fat frying, was determined as a functio n of moisture and temperature. The experimental apparatus consisted of a temperature controlled oil bath and a wire screen basket on which t he muscle slices were placed. The oil bath was maintained at temperatu res of 120, 140, 160, and 180 degrees C. The mean initial moisture con tent of muscle samples was 3.33 kg water/kg dry solids (standard devia tion = 0.16 kg/kg). Samples were immersed in frying oil for up to 1920 s. Values of effective moisture diffusivity determined using regular regime theory, ranged from 1.32 x 10(-9) to 1.64 x 10(-8) m(2)s for mo isture range of 0.06 to 3.33 kg water/kg dry solids and oil bath tempe ratures of 120 to 180 degrees C. Variation of effective moisture diffu sivity was exponential with respect to moisture. Temperature effect on effective moisture diffusivity was modelled using an Arrhenius type e quation. Estimated activation energy for moisture diffusion was 24 kJ/ mol.