# 닭고기 Patty를 튀길 때 Patty 내부온도와 수율 예측

• Yi, Young-Hyoun (Department of Food Science, Kangnung National University) ;
• Chen, T.C. (Poultry Science Department, Mississippi State University)
• 이영현 (강릉대학 식품과학과) ;
• 첸티씨 (미국 미시시피 주립대학교 가금학과)
• Published : 1991.04.01

#### Abstract

Copper constantan thermocouples connecting to a recording potentiometer were inserted at the center of the patties and the samples were fried. In general, the internal temperature of the patty samples increased approximately $11.1^{\circ}C$ after the samples were removed from the fryer. The desired internal temperature and maximum internal end-point temperature, at different frying temperatures, can be obtained by adjusting the frying time. The yields of the patties decreased as maximum internal end-point temperature increased or as frying time increased. The internal temperature and maximum internal end-point temperature of the patty samples at three frying temperatures were predicted using polynominal regression of a third-order model with one independent variable, frying time. Polynominal regression of a second-order model with maximum internal end-point temperature as the independent variable was used to predict frying yields at three frying temperatures.