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August 19, 2025World Journal of Advanced Engineering Technology and Sciences

Optimization of heat penetration and moisture retention in motorized chicken roasters: A study on rotational speeds and heat source efficiency

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Authors

SPStanislaus Chinemerem PhilipRivers State University CNChinwendu Wealth NwauziUniversity of Debrecen ECEzedimbu Henry Chidubem

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Implication

Experimental analysis shows heat penetration and moisture retention enhances food safety in motorized chicken roasters, indicating optimal rotational speeds and heat sources matter.

Key Points

A maximum heat penetration depth of 47.05 mm was achieved after 90 minutes at 162.78°C, improving cooking efficiency.
Moisture retention reached approximately 59%, ensuring well-roasted chicken aligns with standard requirements.
The analysis utilized two heat sources: compressed natural gas and electric heating elements, supporting thermal efficiency.
Consistent rotational speed with controlled heat sources may minimize risks associated with under-cooked poultry, enhancing food safety.

Cite This Study

Philip et al. (2025) studied this question.

synapsesocial.com/papers/68af475aad7bf08b1ead41a5 https://doi.org/10.30574/wjaets.2025.16.2.1274

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Implication

Experimental analysis shows heat penetration and moisture retention enhances food safety in motorized chicken roasters, indicating optimal rotational speeds and heat sources matter.

Optimization of heat penetration and moisture retention in motorized chicken roasters: A study on rotational speeds and heat source efficiency

Discussion

Member takes

Implication

Key Points

Cite This Study

Optimization of heat penetration and moisture retention in motorized chicken roasters: A study on rotational speeds and heat source efficiency

Discussion

Member takes

Implication

Key Points

Cite This Study

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