abstract: vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. in this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. a laboratory scale vacuum frying apparatus...

The aim of this work is to evaluate the influence of fabrication methods on the com-pressive properties of sandwich composites using both experimental work and numerical simulations. Two types of sandwich composites with E-glass/Kevlar/polyester resin facings and End-grain balsa wood as core have been produced by vacuum infusion processing (VIP) and hand-lay up (HL) method. Compression tests on...

Environmental concerns about fiber composites are leading manufacturers to consider bio-based alternatives petroleum-derived epoxies. Such a substitution is hindered by lack of information, so commercially available epoxy systems have been compared, their mechanical properties measured, and produced vacuum infusion. Most high content resins for infusion use conventional curing agents. Bio-based...