Fry oil

The aim of this study was to investigate the effect of airfrying process on moisture and oil contents and sensory evaluation of fried potato strips compared with traditional deep-fat frying. Also, study the changes in physicochemical properties of oil extracted from potato strips after frying.

7p viisac 23-09-2023 4 1   Download

Vacuum frying is one of the advanced technologies for food processing to make high-quality fried products by decreasing smoked temperature of oil. In this study, the vacuum frying system was calculated, designed, and manufactured using potato slices as material.

11p viwhitewolf 11-07-2023 6 4   Download

The study aims to evaluate the degree of fat oxidation and the reuse of fried oils in fried meat and fish ball products sold in Ninh Kieu District, Can Tho City. The fat content was determined in fried products, as follows: fish balls (15 - 21%), beef balls (11 -14 %), and shrimp balls (15 - 23%).

13p viwolverine 11-07-2023 7 4   Download

The fresh slices were taken as control. The dehydrated slices were fried in refined soya bean oil, package in polyethylene bag and analysed for appearance, texture and oil content of the chips

5p dayhoctainha 10-09-2020 26 2   Download

All the experiments are conducted at a constant engine speed (1500rpm) under the full load conditions of the engine and the results revealed that a considerable enhancement of brake thermal efficiency of the MWCNT’s than WFOME and SOME, combustion characteristics are changed when compared to neat diesel fuel and caused of biodiesel with MWCNT’s reduced in oxides of carbon (CO and CO2) unburnt hydrocarbons (UHC) oxides of nitrogen (NOX) emissions and smoke opacity.

12p cleopatrahuynh 01-06-2020 15 0   Download

The ability to modulate levels of individual fatty acids within soybean oil has potential to increase shelf-life and frying stability and to improve nutritional characteristics. Commodity soybean oil contains high levels of polyunsaturated linoleic and linolenic acid, which contribute to oxidative instability – a problem that has been addressed through partial hydrogenation.

8p vihashirama2711 21-05-2020 5 0   Download

The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from different restaurants.

11p danhdanh11 11-01-2019 15 1   Download

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.

30p subtraction1122 27-04-2013 42 7   Download

Lipids (fats and oils) are a wide range of organic molecules that serve several functions in organisms. Lipids are essential components of our diet, highlighting their important contribution in energy, representing 9 kcal/g (or 37.7 kJ/g), and by some components relevant to the metabolism, such as essential fatty acids, fat soluble vitamins and sterols (cholesterol and phytosterols).

472p phoebe75 19-02-2013 56 11   Download

The first edition of Food Lipids was published in 1998 and the second edition in 2002 by Marcel Dekker, Inc. Taylor & Francis Group, LLC, acquired Marcel Dekker and the rights to publish the third edition. We firmly believe that this book has been of interest and will help those involved in lipid research and instruction. Many have bought the previous editions and we thank you for your support. The need to update the information in the second edition cannot be overstated, as more data and new technologies are constantly becoming available.

930p cronus75 14-01-2013 72 16   Download

Verlinden et al. AMB Express 2011, 1:11 http://www.amb-express.com/content/1/1/11 ORIGINAL Open Access Production of polyhydroxyalkanoates from waste frying oil by Cupriavidus necator Rob AJ Verlinden1, David J Hill1, Melvin A Kenward1, Craig D Williams1, Zofia Piotrowska-Seget2 and Iza K Radecka1* Abstract Polyhydroxyalkanoates (PHAs) are biopolymers, which can replace petrochemical plastics in many applications. However, these bioplastics are currently far more expensive than petrochemical plastics.

8p dauphong13 10-02-2012 53 5   Download