Results 31 to 40 of about 1,715,345 (344)

Kinetics of Biodiesel Synthesis Using Used Frying Oil through Transesterification Reaction

Aceh International Journal of Science and Technology, 2020
This research aims to study the first-order kinetics of biodiesel production from used frying oil (UFO) through transesterification with methanol. Used frying oil was collected from fried peddlers around the campus of the University of Lampung. Technical
A. Haryanto, Amieria Citra Gita, T. Saputra, Mareli Telaumbanua   +3 more
semanticscholar   +1 more source

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

International journal of food Science, 2022
To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO) and corn oil (CO) and their combinations with sesame oil (SO) were prepared.
Fereshteh Ramroudi, S. A. Yasini Ardakani, A. Dehghani-Tafti, Elham Khalili Sadrabad   +3 more
semanticscholar   +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

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

Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings.

Journal of Oleo Science, 2022
Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided.
Buket Aydeniz-Guneser, E. Yılmaz
semanticscholar   +1 more source

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils

Foods, 2022
Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of ...
Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas Hayes   +4 more
openaire   +3 more sources

The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products

Foods, 2022
Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects ...
Ana Isabel Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado, Lourdes Martín   +3 more
doaj   +1 more source

The drying of sewage sludge by immersion frying [PDF]

, 2005
The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup.
Dermibas A., Furness D.T., Gamble M.H., Gupta P., Katsiri N., Kopp J., Mittelman (Ashkenazi), N., Niessen W., Ogada T., Silva M.A., Stauffer C.E., Vitrac O., Zanoni A. E.   +12 more
core   +4 more sources

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

荤素分类煎炸对油脂品质的影响Effects of classified frying of meat and vegetable on the quality of oil

Zhongguo youzhi, 2023
为了延长煎炸油的使用寿命，有效降低成本，研究了荤素分类煎炸对油脂品质的影响。采用食材荤素分类及不分类煎炸并循环使用煎炸油，分析了两种煎炸方式下煎炸油的色泽、酸值、过氧化值、p-茴香胺值、极性组分含量的变化情况，并对比分析两种煎炸方式用油量。结果表明：采用荤素分类煎炸可以更好地抑制油脂色泽、酸值、p-茴香胺值及极性组分含量的增长速度；不分类煎炸油脂的色泽在煎炸2 d后无法用比色仪检测，分类煎炸7 d后油脂的色泽才接近不分类煎炸2 d的色泽；不分类煎炸的油脂酸值(KOH)在煎炸前3 d内急剧上升，由初始的0.
于燕，金周永，卞海霞，刘光树，徐红玉YU Yan，JIN Zhouyong，BIAN Haixia，LIU Guangshu，XU Hongyu
doaj   +1 more source