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Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model
Acta Universitatis Cibiniensis. Series E: Food Technology, 2014 Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost.
Qian Lu, Giurgiulescu Liviu
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Liang you shipin ke-ji, 2020 The peroxide value and acid value in edible vegetable oil were determined by automatic potentiometric titration. Through the establishment of uncertainty mathematical model, the uncertainty components and expanded uncertainty affecting the peroxide value
WANG Zhi-qiang +4 more
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Sensors, 2021 Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10−2 cm−1)
Yi Kung, Bo-Chuan Hsieh
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Thermal Degradation of Vegetable Oils
Foods, 2023 Vegetable oils provide lipids and nutrition and provide foods with a desirable flavor, color, and crispy texture when used to prepare fried foods. However, the oil quality is degraded at elevated temperatures, and thus must be examined frequently because
Yi-Hsiou Tsai +4 more
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Stability of B50 biodiesel added with glycerol ester additive based on palm oil oleic acid
Menara Perkebunan, 2023 Biodiesel in Indonesia is a mixture of Fatty Acid Methyl Ester (FAME) and diesel oil. Mixing FAME and diesel oil is challenging since FAME is separated from diesel oil at low temperatures.
Firda Dimawarnita +2 more
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Research on Acid Value Detection of Edible Vegetable Oil
Liang you shipin ke-ji, 2021 Acid value, as an important indicator of its oxidation and quality, is used to measure the content of free fatty acid (FFA) in edible vegetable oil. At present, titration is the most widely used method to examine the acid value of edible oil, which is ...
ZHANG Xu-ping +4 more
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Liang you shipin ke-ji, 2023 Near infrared spectroscopy was applied to the rapid determination of peroxide value and acid value in rice bran oil. Using chemical titration to determine the content of peroxide value and acid value in rice bran oil as a reference method, using near ...
PENG Zhi-bing +3 more
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Shipin gongye ke-ji, 2023 In order to investigate the deterioration of the quality of low-temperature fried crisp dates during storage, four packaging methods, including PET vacuum packaging, PET vacuum+deoxidiser packaging, aluminium foil vacuum packaging and aluminium foil ...
Yutong DU +6 more
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Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile
Пищевые системы, 2023 Flaxseed consumption has been prioritized by health-conscious people all over the world. Its consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty acids profile.
Sh. D. Mirzaxmedov +5 more
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