Results 1 to 10 of about 7,923 (157)
The influences of street food vendor frying equipment on the quality of frying oil. [PDF]
Heliyon, 2023 This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents ...
Fekadu D, Abera S, Weldemichael H.
europepmc +4 more sources
Study of the behavior and properties of frying oil on repetitive deep frying. [PDF]
J Food Sci Technol, 2023 The current work focused on the effect of repetitive frying on the physicochemical characteristics of palm oil (PO)and sesame oil (SO) during the preparation of french fries by deep fat frying. A total of 16 frying cycles were carried out and the effect on various parameters was evaluated.
Sadawarte PD, Annapure US.
europepmc +3 more sources
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
doaj +5 more sources
Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time. [PDF]
Food Sci Anim Resour, 2020 Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and ...
Park JM, Koh JH, Kim JM.
europepmc +4 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
Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese [PDF]
BMC BiotechnologyStudies on the effect of deep frying of oils and their blend in specified frying cycles is unavailable in the open scientific literature. Thus, we investigated fluctuations in the quality of palm oil, shea butter, and their blend as affected by repeated ...
Muftaudeen Taoheed Kolawole +5 more
doaj +2 more sources
Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna
Andalasian International Journal of Agricultural and Natural Sciences, 2023 The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical
Aprialis Aprialis +2 more
doaj +3 more sources
Foods, 2022 The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin ...
Muneer Ahmed Jamali +3 more
doaj +1 more source
Recent advances in frying processes for plant-based foods
Food Chemistry Advances, 2022 Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq +5 more
doaj +1 more source
Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 The purpose of this research is to study before treatment (initial frying and microwave) and after (getting oil) from deep frying oil filtering on the absorption of silver carp .
Mehdi Sedaghat +2 more
doaj +1 more source