Results 261 to 270 of about 2,647,396 (311)

Air Flow During Vocal Fry Phonation

Journal of Speech and Hearing Research, 1967
Five male and five female speakers, who were free of any voice disorder, were required to sustain vocal fry phonation at three pitch levels; one an arbitrary Standard level, another lower than the standard, and a third higher. Recordings were made and analyzed of air flow and the acoustic signal of these phonations.
openaire   +2 more sources

Mathematical Modeling and Optimization of Plantain Chip Drying: A Parametric Study on Air Frying Conditions

IPS Journal of Engineering and Technology
Air frying is a promising technology for the production of healthy and nutritional snacks. The process optimization and parameters analysis of the drying of plantain chips was carried out using Buckingham’s pi theorem.
V. C. Ezechukwu, P. O. Oghenekaro, Ifeanyi Ugochukwu Onyenanu, Gabriel Ayadinuno, Joesph Okwudili Agwaziam   +4 more
semanticscholar   +1 more source

Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods

Coatings
This study evaluated the potential of pectin (PEC)-based coatings, enhanced with olive leaf extract (OLE) and chitosan nanoparticles (CH-NPs), to mitigate the formation of harmful compounds during the frying of French fries.
Asmaa Abu-Thabet, Asmaa Al-Asmar, M. Sabbah, Abdallatif Mayyala, L. Mariniello   +4 more
semanticscholar   +1 more source

Development of Mathematical Models for Predicting Mass Transfer and Changes in Quality Properties of Falafel Prepared from Faba Bean (Vicia faba L.) by Air Frying Technique

Journal of Biobased Materials and Bioenergy, 2022
Air Frying technology is an innovative technique which could produce healthy fried food materials using hot air. The current work aimed to model the kinetic changes in mass transfer, texture and colour attributes and determining the temperature ...
Mohammad Fikry, Rokkaya Sami, Amina A. M. Al-Mushhin, Amani H. Aljahani, A. Almasoudi, Sarah Alharthi, K. Ismail, Mokhtar Dabbour   +7 more
semanticscholar   +1 more source

Air-frying of meat analog based parfried frozen batter coated foods

Journal of Food Engineering, 2023
Md. Hafizur Rahman Bhuiyan, Michael O. Ngadi   +1 more
openaire   +2 more sources

Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples.

Journal of Food Science, 2021
Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates.
O. Fadairo, R. Nandasiri, A. Alashi, N. Eskin, Usha Thiyam-Höllander   +4 more
semanticscholar   +1 more source

Impact of air‐frying on the plasmalogens deterioration and oxidation in oyster revealed by mild acid hydrolysis and HILIC‐MS‐based lipidomics analysis

Electrophoresis, 2021
Oyster is rich in plasmalogens that are ether phospholipids with biological functions to human body. Air‐frying is a popular technique for preparing delicious oyster but makes the plasmalogens vulnerable to oxidation.
Weibo Lu, Min Zhang, Tingrui Zhang, Qingcheng Wang, Jie Wang, Gongshuai Song, Honghai Wang, Junli Feng, Qing Shen   +8 more
semanticscholar   +1 more source

Modeling Mass Transfer Kinetics and Thermodynamic Properties of Ultrasonically Pretreated and Untreated Apple Slices During Air‐Frying

Journal of food process engineering
The combination of pretreatment with ultrasonic technology and air‐frying could improve the quality and efficiency of apple slice processing. This research aimed to explore how ultrasonic treatment prior to frying and varying temperatures during air ...
Mohammad Fikry, Mohamed Tagrida, Esraa Mousa, E. Khojah, Huda Aljumayi, Saleh Al-Ghamdi, Kazunori Kadota, A. Sarifudin   +7 more
semanticscholar   +1 more source

Heat processing menu items with rotating hot air versus deep fat frying

International Journal of Hospitality Management, 1985
Abstract Two heat processing methods, rotating hot air and deep fat frying, were compared for energy consumption and their effect on quality of four menu items. The rotating hot air system simulated the frying process. The menu items were steak fries, veal patties, chicken strips and cod fillets.
Nan Unklesbay, Kenneth Unklesbay, Kari R. Dawson   +2 more
openaire   +1 more source

CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT

Journal of Food Science, 1980
ABSTRACT Heat and mass transfer between air and product, fried in a specially designed forced convection oven were analyzed. Minced meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocities of the air.
openaire   +1 more source