introduction: texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. prediction of changes in texture during frying can be helpful in process control. structurally, this quality parameter in fried potato strip made from the formation of a...

Chinese women are recognized to have a high incidence of lung cancer despite a low smoking prevalence. Several studies have implicated domestic exposure to cooking fumes as a possible risk factor, although the exact carcinogens have yet to be identified. Heterocyclic amines are known carcinogens, which have been identified in cooked meat, and also in fumes generated during frying or grilling of...

Beginning in October 1996, indoor and sometimes outdoor air at an occupied house in a suburban area of Virginia has been monitored continuously for particles, PAH, and CO. Two Climet monitors have been used to count particles in six size ranges between 0.3 and > 10 microns, with 1-minute averages being collected every 5 minutes. Two Ecochem PAH monitors have been used to sample for particle-bou...

The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...

The Dasawisma Mawar group is one of the groups in KebobangVillage, Wonosari District, Malang Regency that has 40 active members engaged food business. business development this needs to be improved build a strong company can compete global market. aims community service activities were increase mastery technology by entrepreneurs, send knowledge apply production processes meet standards and imp...

Effect of edible coating prepared from wild sage seed gum on the kinetics color and surface changes eggplant slices during frying process

Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil extracted from the culti...

More than thirty years ago Rod Burstall showed how to do a proof of a neat little program, shown in a modern notation in figure 1(a) [4]. The program, which was well understood by programmers even before Burstall’s efforts, reverses the order of a straight-line linked list of cells in the heap using only three variables and without moving or copying anything in the heap. An algorithm which does...

Oils extracted from plants have been used since ancient times and in many cultures .frying oils are used in many countries all around the world including Iran. Therefore it is of great importance to ensure the safety of these food products which are usually delivered in polyethylene terephthalate (PET) bottles. This study has investigated the effect of storage time and temperature on the migrat...