Approximately 5 g of each portion of chicken coating and core
were weighed, and then dried to a constant weight in a forced air
convection oven (Isotemp 700, Fisher Scientific, Pittsburgh, PA).
Drying period was 24 h at a temperature of 105 C (AACC, 1986).
The samples were placed in a desiccator to cool down, then
weighed, and the moisture was determined by grai metric method
and was reported on a dry weight basis.