Effects of pre-drying on the quality of frying oil and potato slices

2017 ◽  
Vol 9 (3) ◽  
pp. 255-264 ◽  
Author(s):  
T.D. Capar ◽  
H. Yalcin
Keyword(s):  
Frying Oil ◽  
Potato Slices

Frying oils quality control: necessity for new approach of supervision

2018 ◽  
Vol 120 (2) ◽  
pp. 490-498 ◽  
Author(s):  
Ebrahim Ahmadi ◽  
Mohammad Mosaferi ◽  
Leila Nikniaz ◽  
Jafar Sadegh Tabrizi ◽  
Mohammad Asghari Jafarabadi ◽  
...  
Keyword(s):  
Fast Food ◽  
Edible Oils ◽  
Standard Procedure ◽  
Frying Oil ◽  
National Standard ◽  
Frying Oils ◽  
New Approach ◽  
Content Type ◽  
Cooking Oil

Purpose The purpose of this paper is to investigate the quality of the frying oil used in restaurants, fast food establishments, and confectionary stores. The compliance of used frying oils with the quality standards as determined by the peroxide value (PV) and the total polar materials (TPMs) is investigated by analyzing 375 samples of oil. Design/methodology/approach The PV was measured according to the national standard procedure number 4179, while the TPM was determined using a Testo 270 cooking oil tester. Frying oils with a PV>5 mEq/kg and a TPM>25 percent were considered to be non-edible. For a comparison of groups, the Mann-Whitney and Spearman correlation tests were used, and p<0.05 was considered significant. Findings The maximum TPM and PV recorded for frying oils in fast food restaurants were 97.5 percent and 77.9 mEq/kg, respectively. The results also revealed that 60 percent of samples were non-edible according to the TPM, while 58.9 percent of the oil samples were non-edible because of the PV. TPM and PV correlated well with each other (r=0.99, p<0.001) and with oil replacement intervals (r=0.90, p<0.001). The relationship between the TPM and PV was stronger in the polynomial model than the linear model. The following equation was obtained: peroxide (mEq/kg oil)=0.0043 TPM2 (%)+0.1587 TPM (%)–0.6152. Originality/value Considering the current limitations in official supervision by health authority, on-site self-monitoring of the TPM using the Testo 270 cooking oil tester by sellers as a solution seems a new approach. Food stores, restaurants, and confectionary stores should be equipped with TPM analyzers to determine the quality of the frying oil and the timely replacement of non-edible oils.

Modeling of the Rheological and Thermophysical Properties of Food Materials when Frying in a Deep Fryer

2020 ◽  
Vol 992 ◽  
pp. 883-888
Author(s):  
I.A. Gaysin ◽  
A.D. Samigullin ◽  
Irek H. Israfilov
Keyword(s):  
Convective Heat Transfer Coefficient ◽  
Frying Oil ◽  
Thermal Mode ◽  
Operating Characteristics ◽  
Materials With Memory ◽  
Quality Of Food ◽  
Degradation Degree ◽  
With Memory ◽  
Global Food

The deep-frying is one of the most widespread technologies for the production of culinary products and one of the foundations of the global food industry. In this connection, the researchers are faced with the continuous task of stable improve product quality, thermal efficiency and operating characteristics of equipment which, including, can be solved by increasing the precision of setting the thermal regime of heating the frying oil. In turn, the thermal mode of heating the frying oil directly affects its quality and the quality of the final product. It is known that for some media the macroscopic state at a given time depends on their state at earlier time (the phenomenon of memory). These work deals with the modeling of thermophysical processes in frying oil on the basis of the theory of materials with memory are considered. The influence of the oil degradation degree on the changes in its viscosity and convective heat transfer coefficient is shown. As a result of the analysis of the data, formulas for the corresponding corrections are derived. The conclusion is drawn that for the management of the quality of food requires data analysis when developing a mathematical model of the process.

Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices

2010 ◽  
Vol 101 (2) ◽  
pp. 131-139 ◽  
Author(s):  
Rui Wang ◽  
Min Zhang ◽  
Arun S. Mujumdar
Keyword(s):  
Freeze Drying ◽  
Potato Slices

scholarly journals Effect of Blanching on Structural Quality of Dried Potato Slices

1998 ◽  
Vol 46 (3) ◽  
pp. 1224-1224
Author(s):  
J. I. Maté ◽  
C. G. M. I. Quataert ◽  
G. Meerdink ◽  
K. van't Riet
Keyword(s):  
Structural Quality ◽  
Potato Slices

Effect of Blanching on Structural Quality of Dried Potato Slices

1998 ◽  
Vol 46 (2) ◽  
pp. 676-681 ◽  
Author(s):  
J. I. Maté ◽  
C. Quartaert ◽  
G. Meerdink ◽  
K. van't Riet
Keyword(s):  
Structural Quality ◽  
Potato Slices

scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

Development of a system using ultrasonic waves for assessing the quality of frying oil and salad oil during frying

2008 ◽  
Vol 123 (5) ◽  
pp. 3837-3837
Author(s):  
Driss Izbaim ◽  
Bouazza Faiz ◽  
Adil Hamine ◽  
Naima Taifi ◽  
Ali Moudden
Keyword(s):  
Ultrasonic Waves ◽  
Frying Oil

scholarly journals Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

2019 ◽  
Vol 2019 ◽  
pp. 1-12
Author(s):  
Patchimaporn Udomkun ◽  
Bhundit Innawong ◽  
Wantakan Sopa
Keyword(s):  
Image Processing ◽  
Contact Angle ◽  
Vision System ◽  
Processing Technique ◽  
Frying Oil ◽  
Image Processing Technique ◽  
Frying Time ◽  
Polar Materials ◽  
Highly Correlated

The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.

0889 Meat quality of lambs fed diets containing different levels of residual frying oil

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 427-428 ◽  
Author(s):  
M. Capelari ◽  
E. L. T. Peixoto ◽  
E. S. Moura ◽  
E. L. A. Ribeiro ◽  
I. Y. Mizubuti
Keyword(s):  
Meat Quality ◽  
Frying Oil ◽  
Different Levels
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