Results 21 to 30 of about 12,987 (199)

Industrial Frying Process

Grasas y Aceites, 1998
This paper is concerned with the industrial frying process and in particular the role of the frying oil and the influence this has on the food. Attention is drawn to various factors that can adversely affect the quality of the frying oil.
J. B. Rosseli
doaj   +1 more source

A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous
Wu, Hongwei, T.G. Karayiannis, S.A. Tassou, H. Wu, Karayiannis, Tassos, Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Tassou, SA   +10 more
core   +1 more source

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Foods, 2023
Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the ...
Jiechang Chen, Yuanyuan Zhao, Runlin Wu, Tao Yin, Juan You, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu, Binjia Zhang, Siming Zhao   +10 more
doaj   +1 more source

Analysis and simulation of continuous food frying processes [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex
Karayiannis, T. G., Wu, Hongwei, Jouhara, H., Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Jouhara, H, Tassou, SA   +9 more
core   +1 more source

Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying

, 2022
This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries.
Su, Lee Kuek, Norliza, Saparin, Jinap, Selamat, Sanny, Maimunah, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni   +5 more
core   +1 more source

Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2019
One of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds.
Milad Ranjbar, Kazhal Sajadi
doaj   +1 more source

Regeneration of Used Frying Oil

Journal of the American Oil Chemists' Society, 2013
AbstractUsed frying oils were purified in a packed column using different amounts of silica gel (SG), aluminum oxide (AO), activated charcoal (AC), bentonite (B), magnesol XL (M), calcium carbonate (CC), zeolite (Z), bleaching earth (BE) and/or their binary, triple, and quaternary combinations.
Turan, Semra, Yalçuk, Arda
openaire   +2 more sources

Metabolomics Reveals the Markers of Frying Vegetable Oil

, 2020
Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown.
Feng, Dong, maoqing, wang, Lina, Fan, Qingli, Yu, Jiali, Zhao, Zixiang, Li, Yongzhi, Sun   +6 more
core   +2 more sources

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Heliyon, 2023
Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi   +5 more
doaj   +1 more source

Quality Evaluation of Frying Oils under the Conditions of Western Fast Food Restaurants Based on Principal Component Analysis

Shipin gongye ke-ji, 2023
In order to explore the quality of frying oils under the condition of western fast food restaurants and establish a quality evaluation system of frying oils, 11 physical and chemical quality indexes of five common frying oils (soybean oil, rapeseed oil ...
Mingming HU, Quan ZHANG, Sifen WU, Guowen ZHANG   +3 more
doaj   +1 more source