The purpose of Automation system on the Hygenist Automatic Frying Oil Dispenser making is to assist frying oil sellers or suppliers in measuring accurately and minimize contamination. dispenser designed using pump flowsensor measure pumped out. Electric valve faucet used prevent contamination as substitute manual faucet. This study focused designing automation dispenser, time volume accuracy di...

The complexity of the frying process impairs the development of mechanistic models to describe water losses. Empirical models, though lacking a theoretical basis, may provide a suitable and simpler alternative. In this work it was found that a two parallel compartments model (core and edge compartments), with a time-dependent boundary condition, could be successfully applied for this purpose. T...

An understanding of the complex processes that occur during firing is necessary to control the quality of tortilla chips. Quantitative information is needed to describe the rate of oil absorption into the chips during the process. In this study, tortilla chips were processed under different conditions: (1) baking time, (2) fying oil temperature, (3) particle size distribution, and (4) oil quali...

The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long-chain omega-3 (n-3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-year-old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn (CO), canola (Ca...

Background: This study aimed to compare the effects of three different frying methods, namely air (AF), microwave (MF), and deep (DF) in corn oil, on moisture texture, as well content absorption carbohydrates acrylamide French fries. Materials Methods: For DF, fresh potatoes were fully dipped oil temperature was set at 160 °C for intervals 3, 5, 7 minutes. In MF, preheated 180 time 160, 180, 20...

High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compo...

The aim of this study was to determine the acrylamide level fried potatoes, peppers, eggplant and zucchini, examine effect different order vegetables on other in consecutive frying sessions. In study, which four types were separately together with sunflower oil, 52 sessions performed 13 separate groups, analyzing a total 208 samples LC-MS/MS. carried out at Eastern Anatolia High Technology Appl...