Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

Table 1

Kinetic parameters and activation energies (E_a) for moisture loss and fat absorption of fried BBFNs^†.

Frying temperature (°C)	Moisture loss			Fat absorption
	D × 10^9 (m^2/s)	R^2	Ea (kJ/mol)	k (s^−1)	Oeq (g/g, db)	R^2	Ea (kJ/mol)
160	5.05 ± 0.05^c	0.94	11.46 ± 0.61	0.055 ± 0.001^c	0.295 ± 0.001^c	0.95	7.67 ± 0.22
170	5.50 ± 0.10^b	0.89		0.059 ± 0.002^b	0.315 ± 0.002^b	0.93
180	5.81 ± 0.05^a	0.85		0.066 ± 0.002^a	0.324 ± 0.001^a	0.92

^†Data were expressed as mean ± SE (n = 3). Data with the same letter in the same column were not significantly different at a significance level of 0.05.