scholarly journals Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying

2011 ◽  
Vol 1 ◽  
pp. 608-615 ◽  
Author(s):  
Panagiotis E. Igoumenidis ◽  
Maria A. Konstanta ◽  
Fotini N. Salta ◽  
Vaios T. Karathanos
Keyword(s):  
Frying Oils ◽  
Destruction Kinetics ◽  
Pan Frying ◽  
Fried Potatoes

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

2007 ◽  
Vol 227 (2) ◽  
pp. 391-400 ◽  
Author(s):  
Fotini N. Salta ◽  
Nick Kalogeropoulos ◽  
Nausika Karavanou ◽  
Nikolaos K. Andrikopoulos
Keyword(s):  
Frying Oils ◽  
Pan Frying ◽  
Fried Potatoes

Convection Oven Determination of Loss of Mass on Drying of Quick Frozen French Fried Potatoes: Collaborative Study

1984 ◽  
Vol 67 (3) ◽  
pp. 635-636 ◽  
Author(s):  
David O Biltcliffe ◽  
Hillary J Judd ◽  
Roger Wood ◽  
◽  
A C Bushnell ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Frozen Foods ◽  
Codex Alimentarius Commission ◽  
Convection Oven ◽  
Economic Commission ◽  
Two Samples ◽  
Repeatability And Reproducibility ◽  
Loss Of Mass ◽  
Fried Potatoes

Abstract A collaborative study was carried out on one of the methods submitted to the Joint Economic Commission for Europe (ECE)/Codex Alimentarius Commission Group of Experts on the Standardization of Quick Frozen Foods for the determination of moisture in quick frozen french (fried potatoes. The method was based on the determination of loss of mass of the sample on drying in a convection oven 16 h at 103±2°C. Two samples of uncooked quick frozen french fried potatoes and 2 samples of oven quick frozen french fried potatoes were analyzed by 14 and 13 laboratories, respectively. The method is simple and was found to be analytically satisfactory with repeatability and reproducibility values of 0.21 and 2.00 g/100 g french fried potatoes, and 0.29 and 3.00 g/100 g oven french fried potatoes, respectively. The method was adopted by the Group of Experts in preference to other proposed procedures for this determination. The method has been adopted official first action by AOAC.

Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy

2018 ◽  
Vol 120 (12) ◽  
pp. 1800250 ◽  
Author(s):  
Jia Chen ◽  
Leshan Zhang ◽  
Qiaona Geng ◽  
Bingyu Jing ◽  
Xiuzhu Yu
Keyword(s):  
Ftir Spectroscopy ◽  
Polar Compounds ◽  
Total Polar Compounds ◽  
Frying Oils

Bioenergy II: Furfural Destruction Kinetics during Sulphuric Acid-Catalyzed Production from Biomass

2009 ◽  
Vol 7 (1) ◽  
Author(s):  
Gianluca Marcotullio ◽  
Miguel A. Tavares Cardoso ◽  
Wiebren De Jong ◽  
Ad H.M. Verkooijen
Keyword(s):  
Sulphuric Acid ◽  
Acid Concentration ◽  
Reaction Products ◽  
Arrhenius Law ◽  
Exponential Factor ◽  
Oil Derivatives ◽  
Destruction Kinetics ◽  
Acid Catalyzed ◽  
Effects Of Temperature

The interest for furfural has increased in the last years due to its potential for competing with oil derivatives as platform chemical. In addition, furfural, derived from C5 sugars, can play a key role in the valorization of the hemicellulose contained in biomass when considering the development of a modern biorefinery concept. The development of such new and competitive biorefinery processes must be based on accurate kinetic data for the reactions involving furfural in the conditions used for its production.This work addresses the determination of furfural destruction kinetics in aqueous acidic environment, using sulphuric acid as catalyst, in the temperature range 150 - 200°C, acid concentration range 36.4 - 145.5 mM and furfural initial concentration between 60.4 and 72.5 mM. These studies were carried out using a recently built lab-scale titanium reactor that enables liquid phase reactions in a relatively broad range of conditions.The obtained results show that destruction of furfural follows first-order reaction kinetics within the range of temperature and acid concentration evaluated. Moreover, the proposed kinetic model takes into account the effects of temperature and acid dilution on the ions activity, and thus H3O+, by using the electrolyte Non-Random Two-Liquid (eNRTL) model. By using this approach, the rate constant dependence on temperature could be described by the Arrhenius law and thus the activation energy could be estimated as being 125.1 [kJ/mol] and the pre-exponential factor 3.71•1011[s-1]. Separation of different reaction products was achieved by means of HPLC, these products were not yet completely identified. Contrarily to what is reported in previous works, formic acid formation from furfural under the tested conditions can be regarded as playing a far less pronounced role than suggested before.

Determination of the emission rate for ultrafine and accumulation mode particles as a function of time during the pan-frying of fish

2019 ◽  
Vol 236 ◽  
pp. 75-80 ◽  
Author(s):  
Hyunwook Cho ◽  
Jong-Sang Youn ◽  
Inhwan Oh ◽  
Yong-Won Jung ◽  
Ki-Joon Jeon
Keyword(s):  
Emission Rate ◽  
Accumulation Mode ◽  
Pan Frying

Determination of blanching conditions for frozen par-fried potatoes

1970 ◽  
Vol 47 (9) ◽  
pp. 321-325 ◽  
Author(s):  
Milford S. Brown ◽  
Jo Anne W. Morales
Keyword(s):  
Fried Potatoes

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

2020 ◽  
Vol 122 (5) ◽  
pp. 1900296
Author(s):  
Andrea Padovan ◽  
Sabrina Moret ◽  
Renzo Bortolomeazzi ◽  
Erica Moret ◽  
Chiara Conchione ◽  
...  
Keyword(s):  
Sunflower Oil ◽  
Deep Frying ◽  
Pan Frying ◽  
Fried Potatoes

Rapid Determination of Degradation in Frying Oils with Near-Infrared Spectroscopy

2007 ◽  
Vol 84 (6) ◽  
pp. 519-522 ◽  
Author(s):  
Jose A. Gerde ◽  
Connie L. Hardy ◽  
Charles R. Hurburgh ◽  
Pamela J. White
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Rapid Determination ◽  
Frying Oils
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