Results 31 to 40 of about 49,333 (275)

Properties of Fame from Used Frying Oils

Chemical Engineering Transactions, 2010
Abstract preview not available - see full-text PDF article.
Kleinova A.s, Cvengrosova Z., Mikulec J., Cvengros J.   +3 more
openaire   +2 more sources

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

Foods, 2021
The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were ...
Zhonghui Han, Jianxin Gao, Shunyang Zhang, Yan Zhang, Shuo Wang   +4 more
doaj   +1 more source

Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil

International Journal of Agriculture System, 2013
The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions.
Andi Abriana, Meta Mahendradatta, Natsir Djide, Zainal Zainal   +3 more
doaj   +1 more source

Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

Liang you shipin ke-ji, 2022
Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and ...
LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo   +6 more
doaj   +1 more source

Comparision of the frying performance of olive oil and palm superolein [PDF]

, 2012
Deep-fat frying is an important method of food preparation in wich foods are immersed in hot oil. Repeated use of frying oils is a common practice and in the presence of atmospheric oxygen it produces various undesiderable reactions in used oils.
Giordano A., Le Grottaglie L., ROMANO, RAFFAELE, SPAGNA MUSSO, SALVATORE, Vitiello S.   +4 more
core   +1 more source

Reduction of Peroxide Value and Free Fatty Acid Value of Used Frying Oil Using TiO2 Thin Film Photocatalyst

Bulletin of Chemical Reaction Engineering & Catalysis, 2016
The quality of used frying oil degraded due to the presence of products degradation, such as; PV and FFA which formed during the frying process. PV and FFA are harmful to human health.
Ummi Kaltsum, Affandi Faisal Kurniawan, Iis Nurhasanah, Priyono Priyono   +3 more
doaj   +1 more source

Can the image processing technique be potentially used to evaluate quality of frying oil? [PDF]

, 2019
Open Access JournalThe objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil.
Innawong, B., Sopa, W., Udomkun, Patchimaporn   +2 more
core   +1 more source

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

Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics

International Journal of Food Properties, 2022
Safety and quality of the final product depend on the oil quality that is normally used for the frying purpose. In current study, sunflower oil blend with extra virgin olive oil (EVOO) and palm olein was optimized by D-optimal design and the best blend ...
Muhammad Haseeb Ahmad, Nimra Saeed, Muhammad Imran, Muhammad Kamran Khan, Niaz Muhammad, Amna Sahar, Muhammad Imran Khan   +6 more
doaj   +1 more source

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

Korean Journal for Food Science of Animal Resources, 2016
This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times.
Park, Jung-Min, Kim, Jin-Man
openaire   +3 more sources