Results 71 to 80 of about 12,987 (199)
NAJFNRBackground: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes.
Farida Benmeziane, +2 more
doaj +1 more source
New Dynamic Analysis and System Identification of Biodiesel Production Process from Palm Oil [PDF]
, 2009 In this study we present advanced mathematical model was used to capture the batch reactor characteristics of reacting compounds new parameters and new a prerequisite average slope analysis (PASA) method for the system dynamic behaviour under different
Ahmmed, S. Ibrehem +5 more
core +1 more source
Effect of simultaneous frying of food items on the concentrations and risks of PAHs in edible oils
Scientific AfricanThis study evaluated the effect of simultaneous frying of food items on the concentrations and risks of PAHs in different types of frying oils. The PAH concentrations of these oils were quantified prior to frying and after each frying cycle by gas ...
Ufuoma A. Igbuku +6 more
doaj +1 more source
Hidroesterificação enzimática de óleos de soja e de fritura em sistema de ultrassom [PDF]
, 2015 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Química, Florianópolis, 2015.Neste trabalho estudou-se novas alternativas para produção de ésteres via hidroesterificação enzimática de
Zenevicz, Mara Cristina Picoli
core
Investigation of the effect of experimental conditions on the composition of biodiesel obtained from waste cooking oil [PDF]
, 2012 As well as its known diesel is very essential in daily life. Most of the transports need fuel to operate because fuels give required energy to activate the motor system when they are burned.
Berkay, Canel
core
Studies on the Deterioration of Frying Oils. III.
Journal of Japan Oil Chemists' Society, 1961 The stability of frying oils can be evaluated in several methods, heating, aeration and frying tests, amongst, the most practical is the frying test.In this paper, investigation was made for problem arising in frying test and for the procedure to evaluate frying stability of each oil.The frying methods were as follows : Continuous frying method : The ...
openaire +3 more sources
, 1999 Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d
G. Márquez Ruiz +9 more
core +1 more source
Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin
Journal of Food Quality and Hazards Control, 2023 Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties ...
A.N. Agiriga +3 more
doaj
Health assessment of shallow frying process of potatoes in vegetable oils [PDF]
BIO Web of ConferencesThe process of shallow frying of potatoes was investigated from the perspective of improving the health and sensory properties of the fried product. The oxidative stability of the oil during frying was studied, and it was evaluated by determination of ...
Zhekova Boriana +4 more
doaj +1 more source
, 2014 Canolol-enriched extracts obtained from the extraction of fluidized bed treated canola meal with super-critical carbon dioxide were added to high-oleic canola oil in different concentrations (200, 500 and 750 mg/kg).
Yougui Chen +9 more
core +1 more source