scholarly journals Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Piedad Margarita Montero Castillo ◽  
Lesly Torres Díaz ◽  
Sandy Torres Díaz ◽  
Diofanor Acevedo Correa ◽  
Raúl J. Martelo Gómez
Keyword(s):  
Moisture Content ◽  
Consumer Preference ◽  
Moisture Loss ◽  
Order Kinetic ◽  
Oil Uptake ◽  
Vacuum Frying ◽  
Oil Percentage ◽  
Order Kinetic Model ◽  
Sensory Parameters ◽  
Kinetics Of

The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick’s second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) ( p < 0.05 ). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.

scholarly journals Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Wei Zhang ◽  
Jiwang Chen ◽  
Yi Yue ◽  
Zhenzhou Zhu ◽  
E Liao ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Moisture Loss ◽  
Order Kinetic ◽  
Fat Absorption ◽  
Transfer Coefficients ◽  
Frying Temperature ◽  
Mass Transfer Kinetics ◽  
Order Kinetic Model ◽  
Different Temperatures ◽  
Kinetics Of

Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption. The mass transfer mechanism was investigated through an analysis of microstructure, surface oil (SO), and penetrated surface oil (PSO) contents of fried BBFNs. The results showed that Fick’s second law of diffusion and the first-order kinetic model could well describe the kinetics of moisture loss and fat absorption of the crust, respectively. Transfer coefficients of the two mass transports significantly increased with an increase in the frying temperature ( P < 0.05 ). With the increase in the frying temperature, pore size of the crust increased. The PSO content of the crust also increased with elevated frying temperature. These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure.

Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xiaoyan Dai ◽  
Chenhuan Yu ◽  
Qiaofeng Wu
Keyword(s):  
Kinetic Parameters ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Order Rate Constant ◽  
Heat Processing ◽  
Order Kinetic ◽  
Time Intervals ◽  
First Order ◽  
Order Kinetic Model ◽  
Kinetics Of

Abstract Jiangpo is an increasingly popular East Asian spice which is made from Mangnolia officinalis bark and ginger juice. Since it induces bioactive compounds decomposition and has influence on final flavor and fragrance, cooking is regarded as the key operation in preparation of Jiangpo. To evaluate the bioactive compounds content changes of Jiangpo during thermal processing, kinetic parameters including reaction order, rate constant, T1/2 and activation energy of bioactive markers namely honokiol, magnolol and curcumin were determined. Cooking was set at temperatures 60, 90 and 120 °C for selected time intervals. Results displayed the thermal kinetic characteristics of the three compounds. Thermal degradation of Honokiol and magnolol both followed first order kinetic model and the loss of curcumin fitted second order. A mathematical model based on the obtained kinetic parameters has also been developed to predict the degradation of honokiol, magnolol and curcumin in non-isothermal state. All the information in this paper could contribute necessary information for optimizing the existing heat processing of Jiangpo.

scholarly journals Kinetics of Biotic and Abiotic CO Production during the Initial Phase of Biowaste Composting

Energies ◽  
2020 ◽  
Vol 13 (20) ◽  
pp. 5451
Author(s):  
Sylwia Stegenta-Dąbrowska ◽  
Karolina Sobieraj ◽  
Jacek A. Koziel ◽  
Jerzy Bieniek ◽  
Andrzej Białowiec
Keyword(s):  
Initial Phase ◽  
Occupational Safety ◽  
Negative Impact ◽  
Order Kinetic ◽  
K Value ◽  
Thermochemical Process ◽  
Full Study ◽  
Order Kinetic Model ◽  
First Time ◽  
Kinetics Of

Knowledge of kinetic parameters of CO production during biowaste composting is significantly important for the prediction of its course and estimation of total gas quantity. This allows increasing the control of the process, to minimize its negative impact on the environment and to protect the occupational safety of employees exposed to CO in the biowaste composting plant. For the first time, a full study of the influence of temperature and biowaste sterilization on the kinetics of CO production is presented. The lab-scale experiments used a mixture of green waste, dairy cattle manure, and sawdust in two variants: sterilized and non-sterilized samples. The process was carried out in controlled temperature reactors with measuring the concentrations of CO, O2, and CO2 every 12 h.CO production and k value increased with temperature. However, higher CO production was observed in biotic conditions between 10~50 °C, suggesting the biotic CO formation and 1st-order kinetics. The abiotic (thermochemical) process was more efficiently generating CO above 50 °C, described with a 0-order kinetic model. Additionally, the rate constant (k) value of CO production under biotic conditions was increasing up to a temperature of 60 °C, above which a slight decrease in CO production rate was observed at 70 °C. The presented results are the basis for further studies focused on the feasibility of (1) the mitigation and (2) valorization of CO production during the biowaste biostabilization are warranted.

scholarly journals Kinetic Modeling of a Heterogeneous Fenton Oxidative Treatment of Petroleum Refining Wastewater

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Diya'uddeen Basheer Hasan ◽  
Abdul Aziz Abdul Raman ◽  
Wan Mohd Ashri Wan Daud
Keyword(s):  
Kinetic Model ◽  
Direct Conversion ◽  
Order Kinetic ◽  
Initial Oxidation ◽  
Oxidation Step ◽  
Kinetic Rate Constants ◽  
Order Kinetic Model ◽  
Generalized Kinetic Model ◽  
Petroleum Refinery Effluent ◽  
Kinetics Of

The mineralisation kinetics of petroleum refinery effluent (PRE) by Fenton oxidation were evaluated. Within the ambit of the experimental data generated, first-order kinetic model (FKM), generalised lumped kinetic model (GLKM), and generalized kinetic model (GKM) were tested. The obtained apparent kinetic rate constants for the initial oxidation step (k2′), their final oxidation step (k1′), and the direct conversion to endproducts step (k3′) were 10.12, 3.78, and 0.24 min−1for GKM; 0.98, 0.98, and nil min−1for GLKM; and nil, nil, and >0.005 min−1for FKM. The findings showed that GKM is superior in estimating the mineralization kinetics.

Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Thamer Abdul Kadir Khalil ◽  
Mazin Ibrahem Al-Zubaidy ◽  
Omer Fawzi Abdulaziz
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Temperature Scale ◽  
Zero Order ◽  
Order Kinetic ◽  
Browning Reaction ◽  
Color Development ◽  
Order Kinetic Model ◽  
Pressure Scale ◽  
Kinetics Of

Kinetics of browning color development, described as browning index (BI), of peach puree subjected to high hydrostatic pressure (HHP) treatments (400, 500, and 600 MPa/1 and 3 min) during 6 weeks of storage at 4 and 20°C were investigated. This research was conducted to modify the use of pressure scale instead of temperature scale in calculating the kinetic parameters of BI values in peach puree samples. The increase in BI values followed the zero-order kinetic model. The highest activation energy (Ea) was experienced with HHP treatment (400, 500, and 600 MPa/3 min) of peach puree samples stored at 4°C.

Effect of Operating Conditions on the Chemical Phosphate Removal Using during Ferrous Iron Oxidation

2013 ◽  
Vol 807-809 ◽  
pp. 478-485 ◽  
Author(s):  
Ting Li ◽  
Wen Yi Dong ◽  
Hong Jie Wang ◽  
Jin Nan Lin ◽  
Feng Ouyang ◽  
...  
Keyword(s):  
Ferrous Iron ◽  
Removal Rate ◽  
Iron Oxidation ◽  
Operating Conditions ◽  
Phosphate Removal ◽  
Order Kinetic ◽  
Ferrous Iron Oxidation ◽  
Order Kinetic Model ◽  
Time Required ◽  
Kinetics Of

In this study, the effect of operating parameters and the co-existing ions on the phosphate removal during the ferrous iron oxidation was investigated. Results showed that with the increase of DO and [Fe (II)]0, the final phosphate removal rate both increased. But with increasing of pH, the final phosphate removal rate firstly increased and then decreased when the pH was higher than 8.0. The co-existing ions affected the final removal rate significantly, and the kinetics of phosphate removal followed the pseudo-first-order kinetic model. The corresponding kobs trends for the cation followed the order of Cu2+>Mn2+>Zn2+>NH4+-N. The presence of Cu2+ promoted the phosphate removal significantly. Compared with the control, , the time required to achieve 40 % phosphate removal rate, at the condition of 0.5 mg/L Cu2+, reduced from 60 min to 10 s. However, the selective anions inhibited the phosphate removal, due to the formation of Fe-anions complexes. The effect of selective anions on the phosphate removal rate constant decreased in the order of SO42->Cl-> NO3-.

Chlorate Removal by Calcined Mg/Fe/Ce Layered Double Hydroxides

2015 ◽  
Vol 737 ◽  
pp. 537-540
Author(s):  
Yan Wei Guo ◽  
Hua Zhang ◽  
Zhi Liang Zhu
Keyword(s):  
Polluted Water ◽  
Maximum Adsorption Capacity ◽  
Order Kinetic ◽  
Solution Ph ◽  
Langmuir Adsorption ◽  
Order Kinetic Model ◽  
Pseudo Second Order ◽  
Double Hydroxide ◽  
Double Hydroxides ◽  
Kinetics Of

A novel Mg/Fe/Ce layered double hydroxide (LDHs) and its calcined product (CLDH) were synthesized and CLDH was used as adsorbents for the removal of chlorate ions. Results showed that the initial solution pH was an important factor influencing the chlorate adsorption. The adsorption behavior of chlorate followed the Langmuir adsorption isotherm with a maximum adsorption capacity of 18.2 mg/g. The adsorption kinetics of chlorate on CLDH can be described by the pseudo-second-order kinetic model. It was concluded that the CLDH material is a potential adsorbent for the purification of polluted water with chlorate.

scholarly journals Thermal Stability and Degradation Kinetics of Patulin in Highly Acidic Conditions: Impact of Cysteine

Toxins ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 662
Author(s):  
Enjie Diao ◽  
Kun Ma ◽  
Hui Zhang ◽  
Peng Xie ◽  
Shiquan Qian ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Degradation Kinetics ◽  
Correlation Coefficients ◽  
Degradation Process ◽  
Weibull Model ◽  
Degradation Efficiency ◽  
Order Kinetic ◽  
Order Kinetic Model ◽  
Acidic Conditions ◽  
Kinetics Of

The thermal stability and degradation kinetics of patulin (PAT, 10 μmol/L) in pH 3.5 of phosphoric-citric acid buffer solutions in the absence and presence of cysteine (CYS, 30 μmol/L) were investigated at temperatures ranging from 90 to 150 °C. The zero-, first-, and second-order models and the Weibull model were used to fit the degradation process of patulin. Both the first-order kinetic model and Weibull model better described the degradation of patulin in the presence of cysteine while it was complexed to simulate them in the absence of cysteine with various models at different temperatures based on the correlation coefficients (R2 > 0.90). At the same reaction time, cysteine and temperature significantly affected the degradation efficiency of patulin in highly acidic conditions (p < 0.01). The rate constants (kT) for patulin degradation with cysteine (0.0036–0.3200 μg/L·min) were far more than those of treatments without cysteine (0.0012–0.1614 μg/L·min), and the activation energy (Ea = 43.89 kJ/mol) was far less than that of treatment without cysteine (61.74 kJ/mol). Increasing temperature could obviously improve the degradation efficiency of patulin, regardless of the presence of cysteine. Thus, both cysteine and high temperature decreased the stability of patulin in highly acidic conditions and improved its degradation efficiency, which could be applied to guide the detoxification of patulin by cysteine in the juice processing industry.

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 Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

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