An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. [PDF]
Foods, 2022 To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common ...
Liu X +4 more
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A novel GAN-based regression model for predicting frying oil deterioration. [PDF]
Sci Rep, 2022 Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What’s concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well ...
Ye K +7 more
europepmc +2 more sources
Effects of Waste Frying Oil and Crumb Rubber on the Characteristics of a Reclaimed Asphalt Pavement Binder. [PDF]
Materials (Basel), 2021 The reclaimed asphalt pavement (RAP) has become a moderately common practice in most countries; Hence, rejuvenating materials with RAP have earned publicity in the asphalt manufacturers, mainly due to the increasing raw material costs. In this study, the
Bilema M +7 more
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Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil. [PDF]
Foods, 2021 Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range.
Petronilho S +5 more
europepmc +2 more sources
Optimized Production of Fatty Acid Ethyl Esters (FAEE) from Waste Frying Oil by Response Surface Methodology. [PDF]
Waste Biomass Valorization, 2021 In Europe, recent regulations on advanced biofuels have prompted a search for new fuel sources and the development of synthesis methods meeting the demanding specifications of the sector.
Ortega MF +7 more
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Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
Acta Chimica Slovenica, 2021 Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time.
Esra Devseren +5 more
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Frying Oil Evaluation by a Portable Sensor Based on Dielectric Constant Measurement. [PDF]
Sensors (Basel), 2019 A portable capacitive sensor was designed to assess frying oil degradation by measuring the changes in electrical capacitance. An interdigital electrode (IDE) was designed to be implemented as the testing probe (as IDEs are resistive to parasitic ...
Liu M +10 more
europepmc +2 more sources
Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations [PDF]
Current Research in Food ScienceThe transport mechanisms involved in microwave frying are not well understood. This can make it challenging to optimize the process for commercial use.
Yash Shah, Pawan Singh Takhar
doaj +2 more sources
Virgin Olive Oil as Frying Oil.
Comprehensive Reviews in Food Science and Food Safety, 2017 Abstract Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the ...
A. Chiou, N. Kalogeropoulos
semanticscholar +3 more sources
Microfluidic Assessment of Frying Oil Degradation. [PDF]
Sci Rep, 2016 AbstractMonitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying ...
Liu M +7 more
europepmc +3 more sources