introduction: frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºc, where a simultaneous heat and mass transfer take place. this is the most popular thermal processes of potato cooking. this fast drying is critical to improve the mechanical and structural properties of the final product. these conditions lead to high heat transfer rates, rapid cooking...

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying i...

Headspace gas chromatographic analysis of heated soybean oil was investigated as a tool to determine what effect hydrogenation and additives have on the formation of total and individual volatile components. Soybean oil was hydrogenated to varying linolenate (Ln) contents with either nickel (Ni) or copper catalysts. Oils were stabilized with citric acid (CA) or a combination of CA with tertiary...

Polyhydroxyalkanoates (PHA) are efficient, renewable and environment friendly polymeric esters. These polymers are synthesized by a variety of microbes under stress conditions. This study was carried out to check the suitability of waste frying oil in comparison to other oils for economical bioplastic production. Six bacterial strains were isolated and identified as Bacillus cereus (KF270349), ...

Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enterica or Listeria monocytogenes was stored under abusive temperature at 10°C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enterica increase...

Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 up 119 50 min, respectively; commercial soybean (SO) tested as control. had high ?-linolenic acid (53.8%), linoleic (33.4%) total tocopherols (2540.1 mg/kg). During frying tocopherol conten...

Pictures of handled objects such as a beer mug or frying pan are shown to prime speeded reach and grasp actions that are compatible with the object. To determine whether the evocation of motor affordances implied by this result is driven merely by the physical orientation of the object's handle as opposed to higher-level properties of the object, including its function, prime objects were prese...

This study aimed to examine the impact of frying process on physical and chemical properties widely consumed edible oils. Soybean, palm, mustard oils, as well raw dulpuri singara products, were procured from nearby marketplace. The oils underwent five consecutive cycles at temperatures exceeding 160°C subjected hours heating. Analyses including determination free fatty acid (FFA), peroxide valu...