the aim of this study was to investigate the effect of ultrasound and drying pretreatments on apparent density as well as modeling apparent density during deep-fat frying of potato slices. ultrasound pretreatment was performed at 28 and 40 khz for 15 min and drying pretreatment were conducted at 80°c for 8 and 15 min. then, the frying process was done at 150, 170 and 190°c for 60, 120, 180 and ...

In the present study the effect of Hydroxypropyl methylcellulose (HPMC) added to predust and batters of Talang queen fish (Scomberoides commersonnianus) nugget on the quality and its shelf life during four months of frozen storage were evaluated. The treatments consisted of control (without HPMC in coating), A (with 2%HPMC in pre-dust), B (with 2%HPMC in batter) and C (with 1% HPMC in pre-dust ...

Powdered rooibos tea extract (RTE), which is rich in polyphenols, is made from rooibos tea by freeze-drying. "Rooibos" is Afrikaans for "red bush," and the scientific name is "Aspalathus linearis." It is a broom-like member of the legume family of plants and is used to make an herbal tea which has been popular in South Africa for generations and is now consumed in many countries. In the present...

The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrenc...

The use of repeatedly heated frying oils and intake of high cholesterol diet have been linked to bone damage. The aim of this study is to determine the combined effects of taking repeatedly heated frying oils (palm or soy oil) and high cholesterol diet on the dynamic histomorphometric parameters of bone. Ovariectomised rats were used as animal model of post-menopausal osteoporosis. After six mo...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

Variability in home-cooking practices affects dietary exposure to acrylamide, limiting risk evaluation. Two observational tests (controlled and randomized) involving 127 volunteers was designed investigate the influence of consumer decisions on acrylamide formation during preparation French fries. Consumer were recorded pre-frying, frying post-frying stages. Reducing sugar content, asparagine, ...

Disregarding ergonomics in designing a workstation has been identified as major cause of inefficiency, low productivity and injury to personnel, especially among indigenous food processing operators. Operations such gari-frying require an ergonomic but due unavailability or insufficient data, this not possible. This study focused on the collection anthropometric data population six southwestern...

lipids play an important role in maintaining human health. thermal process cause to changes in nutritional value as well as changes in the profile of fatty acids in fish. the aim of this study was to evaluate the effect of frying on chemical composition and profile of fatty acids is fish shaary. for doing this project, 10 kg of the fish were purchased from the market of behbahan and with ice we...