Results 211 to 220 of about 124,773 (255)

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

Food Chemistry, 2010
Abstract The fatty acid compositions of seven edible vegetable oils were investigated and correlated with their rheological behaviours and the amount of absorbed oils to fried products. All oil samples showed constant viscosity as a function of shear rate, exhibiting Newtonian behaviours.
Sang-Ho Yoo, Suyong Lee
exaly   +2 more sources

Criterion for Oil Uptake during Deep-fat Frying

Journal of Food Science, 1993
ABSTRACT The effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat frying of donuts and falafel balls was determined. A new criterion, U R , expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was ...
I Sam Saguy
exaly   +2 more sources

Water loss and oil uptake as a function of frying time

Journal of Food Engineering, 2000
Abstract A relationship between moisture loss and oil adsorption with frying time during deep fat frying of french fries has been developed. A first order kinetic equation was used, in which the rate constant is a function of the main process variables (oil temperature, sample thickness and oil type).
M K Krokida, Z B Maroulis
exaly   +2 more sources

Oil Uptake by Potato Chips or French Fries: A Review

European Journal of Lipid Science and Technology, 2018
The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying.
Muhammad Arslan, Muhammad Zareef, Allah Rakha   +2 more
exaly   +2 more sources

Surface Wettability of Cellulose Sponges on Effective Oil Uptake

ACS Applied Bio Materials, 2022
Designing absorbents having specific wettability toward both oil and water is the key for selective and effective oil absorption and removal. For this purpose, establishing explicit correlations between surface tension of oils and surface wettability of absorbent is crucial.
Sirilak Phomrak, Muenduen Phisalaphong, Bi-min Zhang Newby   +2 more
openaire   +2 more sources

Structured polyurethanes for oil uptake

Journal of Applied Polymer Science, 2005
AbstractIn an attempt to develop a desirable resin formulation for spilled oil absorption, segmented polyurethanes of various types and lengths of hard and soft segments have been synthesized and tested for X‐ray diffraction, thermal, mechanical, and dynamic mechanical properties in addition to oil and water absorptions.
Jae Soo Yang, Sung Man Cho, Byung Kyu Kim, Moshe Narkis   +3 more
openaire   +1 more source

Phytotoxicity and Plant Uptake of Fuel Oil Hydrocarbons

Journal of Environmental Quality, 1997
AbstractThe phytotoxicity and phytoavailability of hydrocarbons (HC) were studied in soils artificially contaminated with fuel oil. The presence of HC in the soil inhibited seed germination and reduced plant growth. The germination and development of cultivated plants varied with the chemical structure of HC, the HC concentration in soil, and the plant
Chaîneau, C.H., Morel, Jean-Louis, Oudot, J.   +2 more
openaire   +2 more sources

Oil Spills Abatement: Factors Affecting Oil Uptake by Cellulosic Fibers

Environmental Science & Technology, 2012
Wood-derived cellulosic fibers prepared in different ways were successfully employed to absorb simulated crude oil, demonstrating their possible use as absorbents in the case of oil spills. When dry fibers were used, the highest sorption capacity (six parts of oil per unit mass of fiber) was shown by bleached softwood kraft fibers, compared to hardwood
Katharine C, Payne, Colby D, Jackson, Carlos E, Aizpurua, Orlando J, Rojas, Martin A, Hubbe   +4 more
openaire   +2 more sources

Mechanisms of Oil Uptake in French Fries

2016
Deep fat frying causes a poor perception of fried products because it generates thermooxidized substances and is associated with overweight issues leading to health concerns. Hence, rupture technologies are highly desirable to reduce oil uptake dramatically.
Patsioura, Anna, Vauvre, Jean-Michael, Kesteloot, Régis, Smith, Paul, Trystram, Gilles, Vitrac, Olivier   +5 more
openaire   +3 more sources

Development of Low Oil‐Uptake Donuts

Journal of Food Science, 2001
ABSTRACT: Reduced oil donuts are one goal of the do nut industry. In this investigation, donuts were developed using wheat flour and various additives. Donut properties were analyzed including dough consistency (DC), firmness (FN), moisture content (MC), and oil uptake (OU).
F.F. Shih, K.W. Daigle, E.L. Clawson
openaire   +1 more source