Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2018 Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils) was aimed after the frying process with different frying material used (potato and pepper).
Nurhan Uslu, Mehmet Musa Özcan
doaj
A novel GAN-based regression model for predicting frying oil deterioration. [PDF]
Sci Rep, 2022 Ye K +7 more
europepmc +1 more source
Nature CommunicationsOil serves as both the high-temperature heating medium during deep-frying unit operations and a contributor to the organoleptic properties of deep-fried foods.
U. Verma +6 more
doaj +1 more source
An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. [PDF]
Foods, 2022 Liu X +4 more
europepmc +1 more source
KNO3-Loaded Coffee Husk Ash as a Heterogeneous Alkali Catalyst for Waste Frying Oil Valorization into Biodiesel. [PDF]
ACS Omega, 2022 Bekele DT, Shibeshi NT, Reshad AS.
europepmc +1 more source
Production and optimization of novel Sphorolipids from Candida parapsilosis grown on potato peel and frying oil wastes and their adverse effect on Mucorales fungal strains. [PDF]
Microb Cell Fact, 2023 Al-Kashef AS +4 more
europepmc +1 more source
Valorization of frying oil waste for biodetergent production using Serratia marcescens N2 and gamma irradiation assisted biorecovery. [PDF]
Microb Cell Fact, 2022 Elkenawy NM, Gomaa OM.
europepmc +1 more source
Oil uptake during potato slice frying
, 1987 This work was carried out to determine and quantify the mechanism whereby oil was transferred into potato slices during frying. At the same time processing variables were identified and examined to determine the effect of each variable on oil uptake ...
Michael H. Gamble (7127192)
core +1 more source
Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil. [PDF]
Foods, 2021 Petronilho S +5 more
europepmc +1 more source
Frying oil quality kinetics and sensor design
, 1994 During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil discard times in restaurants either risks the public health or causes financial losses to industries.
Paul, Satheesh
core