Transport mechanisms and quality changes during frying of chicken nuggets—hybrid mixture theory based modeling and experimental verification

Keyphrases

• Experimental Verification 100%
• Transport Mechanism 100%
• Chicken 100%
• Frying 100%
• Transport Quality 100%
• Mechanism Change 100%
• Quality Changes 100%
• Mixture Theory 100%
• Modeling Verification 100%
• Pore Pressure 66%
• Chicken nuggets 66%
• Hybrid Mixture Theory 66%
• Elasticity Coefficient 66%
• Color Change 33%
• Numerical Simulation 33%
• Finite Element Method 33%
• Temporal Profile 33%
• Evaporation Rate 33%
• Fluid Transport 33%
• Theory Model 33%
• Heterogeneous Materials 33%
• Spatial Profile 33%
• Temperature Value 33%
• Meat 33%
• Kinetic Equation 33%
• Fluid Transfer 33%
• Transfer Equation 33%
• Water Movement 33%
• Wheat 33%
• Transport Relations 33%
• Gas Movement 33%
• Multiphase Heat Transfer 33%
• Evaporation Temperature 33%
• Coupled Heat Transfer 33%
• Water Gas 33%
• Frying Time 33%
• Negative Pore Water Pressure 33%
• Model Oil 33%
• Heat Transfer Equation 33%
• Hydrophilic Matrix 33%
• Oil Motion 33%
• Moisture Rate 33%