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 function of moisture and temperature. The experimental apparatus consisted of a temperature controlled oil bath and a wire screen basket on which the muscle slices were placed. The oil bath was maintained at temperatures of 120, 140, 160, and 180 degrees C. The mean initial moisture content of muscle samples was 3.33 kg water/kg dry solids (standard deviation = 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 moisture range of 0.06 to 3.33 kg water/kg dry solids and oil bath temperatures of 120 to 180 degrees C. Variation of effective moisture diffusivity was exponential with respect to moisture. Temperature effect on effective moisture diffusivity was modelled using an Arrhenius type equation. Estimated activation energy for moisture diffusion was 24 kJ/mol.