Heat transfer and quality characteristics of breaded and non-breaded chicken nuggets baked in a radiant wall oven
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A Radiant Wall Oven (RWO) was used to bake breaded and non-breaded chicken nuggets with lower fat content than that of fried nuggets with similar quality. The nuggets were baked at temperatures ranging from 347 to 407o C with different processing times, fried at 190o C for 2 min, and baked at 225o C for 10 min in a conventional oven (CO). The heat transfer and quality of the RWO baked nuggets were compared to those of fried and CO baked nuggets. Non-breaded nuggets experienced the highest heat flux and heat transfer coefficients followed by corn and chickpea flour breaded nuggets, respectively. The linear distance and lightness of the RWO baked nuggets were not different from those of the control treatments. The moisture content of the RWO baked nuggets was significantly higher and the fat content of the RWO baked breaded nuggets was lower than that in the fried nuggets.