Results 41 to 50 of about 700,013 (188)

Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

Brazilian Journal of Food Technology, 2020
Health concerns with the consumption of high-fat products and with respect to the intake of fibre are important for consumers. Vacuum frying process is an alternative frying process that increases the quality of foods.
María Gabriela Vernaza, Yoon Kil Chang
doaj   +1 more source

Characterization of Droplet Formation in Ultrasonic Spray Coating: Influence of Ink Formulation Using Phase Doppler Anemometry and Machine Learning

Advanced Materials Technologies, EarlyView.
This study explores how machine learning models, trained on small experimental datasets obtained via Phase Doppler Anemometry (PDA), can accurately predict droplet size (D32) in ultrasonic spray coating (USSC). By capturing the influence of ink complexity (solvent, polymer, nanoparticles), power, and flow rate, the model enables precise droplet control
Pieter Verding, Danny E. P. Vanpoucke, Yunus T. Aksoy, Tobias Corthouts, Maria R. Vetrano, Wim Deferme   +5 more
wiley   +1 more source

Vacuum impregnation pre-treatment: A novel method for incorporating mono- and divalent cations into potato strips to reduce the acrylamide formation in French fries

Open Chemistry, 2023
The effect of different vacuum impregnation (VI) pre-treatments of potato strips [in water (control), NaCl, KCl or CaCl2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying in sunflower oil at 175°C for 5 min was ...
Cirit Berkay, Canbay Hale Seçilmiş, Gürsoy Oğuz, Yilmaz Yusuf   +3 more
doaj   +1 more source

Quality changes of Pleurotus eryngii during vacuum frying

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying ...
Lin Fang, Ai-qing Ren, N. Bolgova, M. Samilyk, V. Sokolenko   +4 more
doaj   +1 more source

Oil‐Coated Nanoplastics Induce Rapid Membrane Disruption and Severe Intestinal Injury

Advanced Science, EarlyView.
Oil‐rich food contact dramatically amplifies MNP release from plastic takeout containers, producing oil‐coated nanoplastics with altered surface properties and rapid membrane‐disruptive effects. These particles cause severe intestinal barrier damage and immune dysfunction in mice, and risk modeling suggests that long‐term gastrointestinal burdens may ...
Ruwen Xie, Gulimire Yilihan, Qiong Chen, Dachuan Lin, Zhen Liu, Mengyi Yuan, Yujia Wang, Haoteng Xu, Weishang Zhou, Wanxin Gong, Yueer Li, Chen Peng, Tong Yang, Peng Gao, Qing Liu, Xin‐Hua Feng, Mu Xiao, Chao Jiang   +17 more
wiley   +1 more source

Flexible Memory: Progress, Challenges, and Opportunities

Advanced Intelligent Discovery, EarlyView.
Flexible memory technology is crucial for flexible electronics integration. This review covers its historical evolution, evaluates rigid systems, proposes a flexible memory framework based on multiple mechanisms, stresses material design's role, presents a coupling model for performance optimization, and points out future directions.
Ruizhi Yuan, Sen Chen, Minghui Guo, Ziliang Cui, Yujie Du, Jing Liu   +5 more
wiley   +1 more source

Proactive Robotic Grasp Stability via Tactile Safety Margin Feedback

Advanced Intelligent Systems, EarlyView.
We introduce the tactile safety margin (TSM), defined as the ratio between applied friction force (Ffric) and maximum friction (Fmax) derived from grip force. A bilayer E‐skin with decoupled temperature, strain, and pressure sensing enables real‐time grasp stability monitoring through measured TSM values, allowing robots to proactively adjust grip ...
Yebin Park, Jaehyun Kim, Taeyeong Kim, Woosung Cho, Junchen Luo, Myeongryun Seong, Chaeyong Park, Anna Lee, Seungmoon Choi, Insang You, Unyong Jeong   +10 more
wiley   +1 more source

Prediction of Water Loss During Potato Vacuum Frying Process

Jurnal Rekayasa Kimia & Lingkungan, 2007
Vacuum frying may be a good alternative for the production of dehydrated fruit and vegetable slices. In this study, a relationship between water losses with frying time during vacuum frying process of potato chips has been developed.
Muhammad Dani Supardan, Satriana Satriana   +1 more
doaj   +2 more sources

Pelatihan Pembuatan Keripik Wortel Menggunakan Mesin Vacuum Frying di Nagari Batu Palano Kec. Sungai Pua Kab. Agam

Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2017
Pembuatan keripik wortel dilakukan dengan menggunakan teknologi vacuum frying (penggorengan hampa). Tujuan kegiatan pengabdian masyarakat ini adalah adanya pengetahuan tentang teknologi pengolahan produk keripik wortel bagi petani di Nagari Batu Palano ...
Ismed Ismed, Ira Desri Rahmi
doaj   +1 more source

Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

Annals of Tropical Research, 2019
Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City ...
Jason D. Braga, Lorina A. Galvez, Roberta D. Lauzon, Yan Diczbalis   +3 more
doaj   +1 more source