Results 101 to 110 of about 229,862 (348)

Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour [PDF]

, 2015
The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated ...
Adebowale, Abdul-Rasaq A., Obadina, Olusegun A., Omidiran, Adebukola T., Sanni, Ajoke, Sanni, Lateef O., Sobukola, Olajide P., Tomlins, Keith, Wolfgang, Tosch   +7 more
core   +1 more source

Transient modeling of extraction columns: Parameter estimation, uncertainty analysis, and operation optimization

AIChE Journal, EarlyView.
Abstract Despite extensive modeling efforts in extraction research, transient column models are rarely applied in industry due to concerns regarding parameter identifiability and model reliability. To address this, we analyzed uncertainty propagation from estimated parameters in a previously introduced column model and assessed identifiability via ill ...
Andreas Palmtag, Jannik Dohmen, Andreas Jupke   +2 more
wiley   +1 more source

Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy

Applied Sciences, 2020
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil.
Yi Liu, Laijun Sun, Hongyi Bai, Zhiyong Ran   +3 more
doaj   +1 more source

Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil [PDF]

, 1998
The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study.
Che Man, Yaakob, Wan Hussin, W. R.
core   +1 more source

Flexible Memory: Progress, Challenges, and Opportunities

Advanced Intelligent Discovery, EarlyView.
Flexible memory technology is crucial for flexible electronics integration. This review covers its historical evolution, evaluates rigid systems, proposes a flexible memory framework based on multiple mechanisms, stresses material design's role, presents a coupling model for performance optimization, and points out future directions.
Ruizhi Yuan, Sen Chen, Minghui Guo, Ziliang Cui, Yujie Du, Jing Liu   +5 more
wiley   +1 more source

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat

Food Chemistry: X
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor ...
Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Qiaohui Zeng, Peng Shang, Zhendong Liu, Qun Huang   +10 more
doaj   +1 more source

Terahertz time-domain spectroscopy of edible oils. [PDF]

, 2017
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz ...
Abbott, Derek, Dinovitser, Alex, Valchev, Dimitar G.   +2 more
core   +2 more sources

A Miniature Rotary Electrostatic Clutch for Assigning Multi‐Degrees of Freedom to Insect‐Scale Robots

Advanced Intelligent Systems, EarlyView.
Insect‐scale crawling robots can traverse confined environments; nevertheless, their functionalities are predominantly restricted to sensing because of challenges in integrating actuated degrees of freedom. Herein, a miniature rotary electrostatic clutch is presented by incorporating cutting patterns in the clutch layer.
Jongeun Lee, Amir Firouzeh, Seunghyun An, Pilwoo Lee, Kyu‐Jin Cho   +4 more
wiley   +1 more source

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Biomolecules
This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food.
Magdalena Rudzińska, Anna Gramza-Michałowska, Monika Radzimirska-Graczyk, Eliza Gruczyńska-Sękowska   +3 more
doaj   +1 more source

Effects of Chicken Frying on Soybean, Sunflower and Canola Oils [PDF]

Pakistan Journal of Analytical & Environmental Chemistry, 2009
Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0C) for 12h were examined.
M. Younis Talpur, S. T. H. Sherazi, S. A. Mahesar, Aftab Ahmed Kandhro   +3 more
doaj