The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels

AIChE Journal ◽  
2015 ◽  
Vol 62 (3) ◽  
pp. 629-638 ◽  
Author(s):  
Pablo Cortés ◽  
Guillermo Badillo ◽  
Luis Segura ◽  
Pedro Bouchon
Keyword(s):  
Porous Media ◽  
Moisture Loss ◽  
Oil Absorption ◽  
Glass Micromodels

scholarly journals Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3025
Author(s):  
Hong-Ting Victor Lin ◽  
Der-Sheng Chan ◽  
Yu-Hsiang Huang ◽  
Wen-Chieh Sung
Keyword(s):  
Water Loss ◽  
Oil Content ◽  
Dry Weight ◽  
Fat Content ◽  
Moisture Loss ◽  
Order Kinetic ◽  
Oil Absorption ◽  
Deep Fat Frying ◽  
Microwave Assisted ◽  
Vacuum Frying

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

scholarly journals Comparison of conventional frying and microwave frying of beef patty: effect on oil absorption, texture, physical and chemical properties

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 399-405
Author(s):  
Noor Hidayati R. ◽  
Nurul Najihah I. ◽  
Norazatul Hanim M.R.
Keyword(s):  
Microwave Power ◽  
Corn Oil ◽  
Power Level ◽  
Quality Attributes ◽  
Moisture Loss ◽  
Oil Absorption ◽  
Beef Patties ◽  
Significant Difference ◽  
Microwave Frying ◽  
Cooking Yield

A comparative study was performed to evaluate the effect of conventional and microwave frying on the quality attributes (moisture, fat, textural properties, colour, and cooking yield) of the beef patty. Experiments were conducted by cooking the beef patties using conventional and microwave frying in two different types of oil (palm oil and corn oil). Two microwave power levels were used (50% and 70%). Microwave frying beef patty showed a significant difference in terms of moisture content, hardness, lightness (L*) and also cooking yield compared to conventional frying. The oil absorption can be reduced when the beef patty was cooked using a microwave. Beef patty fried with the highest microwave power level (70%) by using corn oil has the least oil absorption (18.44±1.04%). The theory of higher moisture loss higher oil uptake does not correspond in this experiment since low-fat content were observed as the moisture decreased for all the beef patties fried using a microwave. Analysis of the hardness of beef patty showed that microwave frying beef patty (corn oil) at a power level of 50% (MF 50%) has the hardest texture (35.48±2.10 kg). Microwave frying beef patty has a lower cooking yield (56.05±2.23 to 71.30±0.89%) compared to conventional frying (86.12±0.45 to 88.60±0.04%). It is also found that there was no significant effect of type of cooking oil on the quality attributes of fried beef patties while different frying techniques were observed to affect the quality of patty

Visual observation of gas-hydrate formation and dissociation in synthetic porous media by means of glass micromodels

Geology ◽  
2001 ◽  
Vol 29 (9) ◽  
pp. 867 ◽  
Author(s):  
Bahman Tohidi ◽  
Ross Anderson ◽  
M. Ben Clennell ◽  
Rod W. Burgass ◽  
Ali B. Biderkab
Keyword(s):  
Porous Media ◽  
Gas Hydrate ◽  
Hydrate Formation ◽  
Visual Observation ◽  
Gas Hydrate Formation ◽  
Glass Micromodels

The Shikani HME: A New Tracheostomy Heat and Moisture Exchanger

2020 ◽  
Vol 63 (9) ◽  
pp. 2921-2929
Author(s):  
Alan H. Shikani ◽  
Elamin M. Elamin ◽  
Andrew C. Miller
Keyword(s):  
Ex Vivo ◽  
Moisture Loss ◽  
Speaking Valve ◽  
Time Zero ◽  
In Series ◽  
Turbulent Airflow ◽  
The Difference ◽  
Loss Efficiency ◽  
Heat And Moisture ◽  
Lung Simulation

Purpose Tracheostomy patients face many adversities including loss of phonation and essential airway functions including air filtering, warming, and humidification. Heat and moisture exchangers (HMEs) facilitate humidification and filtering of inspired air. The Shikani HME (S-HME) is a novel turbulent airflow HME that may be used in-line with the Shikani Speaking Valve (SSV), allowing for uniquely preserved phonation during humidification. The aims of this study were to (a) compare the airflow resistance ( R airflow ) and humidification efficiency of the S-HME and the Mallinckrodt Tracheolife II tracheostomy HME (M-HME) when dry (time zero) and wet (after 24 hr) and (b) determine if in-line application of the S-HME with a tracheostomy speaking valve significantly increases R airflow over a tracheostomy speaking valve alone (whether SSV or Passy Muir Valve [PMV]). Method A prospective observational ex vivo study was conducted using a pneumotachometer lung simulation unit to measure airflow ( Q ) amplitude and R airflow , as indicated by a pressure drop ( P Drop ) across the device (S-HME, M-HME, SSV + S-HME, and PMV). Additionally, P Drop was studied for the S-HME and M-HME when dry at time zero (T 0 ) and after 24 hr of moisture testing (T 24 ) at Q of 0.5, 1, and 1.5 L/s. Results R airflow was significantly less for the S-HME than M-HME (T 0 and T 24 ). R airflow of the SSV + S-HME in series did not significant increase R airflow over the SSV or PMV alone. Moisture loss efficiency trended toward greater efficiency for the S-HME; however, the difference was not statistically significant. Conclusions The turbulent flow S-HME provides heat and moisture exchange with similar or greater efficacy than the widely used laminar airflow M-HME, but with significantly lower resistance. The S-HME also allows the innovative advantage of in-line use with the SSV, hence allowing concurrent humidification and phonation during application, without having to manipulate either device.

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