In this study the effects of IR cooking on physicochemical properties of the chicken nugget were investigated. The samples were cooked using deep fat frying, IR cooking, pre-frying-IR cooking and IR cooking-post frying. After treatments, the moisture and fat contents, weight loss, color, textural and sensorial attributes of samples were determined. The moisture and fat contents of the nuggets decreased when the higher heat fluxes and longer process time were applied. The minimum and the maximum total weight loss were observed during PF-IR (6.95 kW/m²–3 min) and IR-PF (10.25 kW/m²–7 min). Lower L*, higher a* and b* values were observed as the heat flux and cooking time increased. The IR cooked nugget using 6.95 kW/m² and 10.25 kW/m² had the lowest and the highest hardness and chewiness, respectively. Fick's law of diffusion was used to determine the effective moisture diffusivity, which varied between 1.09 × 10⁻⁸ to 2.69 × 10⁻⁸ m²/s. The estimated values of E_a from the modified Arrhenius type exponential equation in infrared, infrared-frying and frying-infrared cooking process were 4.27, 3.55 and 5.97 kW/kg, respectively. Sensorial properties revealed that the IR cooked and PF-IR cooked nuggets had the similar acceptance to the deep fat fried sample in addition to having significantly lower fat content.

在这项研究中，研究了红外蒸煮对鸡块理化性质的影响。使用深油炸，IR蒸煮，IR蒸煮前油炸和IR蒸煮后蒸煮来烹饪样品。处理后，确定样品的水分和脂肪含量，体重减轻，颜色，质地和感官属性。当使用更高的热通量和更长的加工时间时，矿块的水分和脂肪含量会降低。在PF-IR（6.95 kW / m ² –3分钟）和IR-PF（10.25 kW / m ² –7分钟）期间观察到最小和最大总重量损失。随着热通量和烹饪时间的增加，观察到较低的L *，较高的a *和b *值。使用6.95 kW / m ²和10.25 kW / m ²的IR熟金块分别具有最低和最高的硬度和耐嚼性。使用菲克扩散定律确定有效湿气扩散率，其在1.09×10 ^-8至2.69×10 ^-8  m ² / s之间变化。根据改进的Arrhenius型指数方程，在红外，红外煎炸和煎炸红外蒸煮过程中，E _a的估计值分别为4.27、3.55和5.97 kW / kg。感官特性表明，IR蒸煮的和PF-IR蒸煮的矿块除了具有明显较低的脂肪含量外，还具有与深炸脂肪样品相似的接受度。