Used cooking or frying oils are of increasing interest as inexpensive feedstock for biodiesel production. In this work, used frying oils obtained from 16 local restaurants were investigated regarding their fatty acid profile vs. the fatty acid profile of the oil or fat prior to use. The fatty acid profiles were analyzed by gas chromatography and proton nuclear magnetic resonance spectroscopy. B...

The production of biodiesel from waste vegetable oil offers a triple-facet solution: economic, environmental and waste management. The new process technologies developed during the last years made it possible to produce biodiesel from recycled frying oils comparable in quality to that of virgin vegetable oil biodiesel with an added attractive advantage of being lower in price. Thus, biodiesel p...

Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is sugges...

Gas cooking is a significant source of airborne particles indoors. In order to assess health risk due to exposure from indoor particulate air pollution and to identify effective control strategies, data on size-differentiated aerosol particles released from different cooking methods are critically needed. In this study, controlled experiments were carried out in a domestic kitchen using a scann...

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Curr...

S OF PAPERS 235 90 Creep compliance of chicken nuggets at different frying temperatures. T. Yalamanchili*1, P. Takhar2, and C. Z. Alvarado1, 1Texas A&M University, College Station, 2Texas Tech University, Lubbock. The texture of chicken nuggets is a very important attribute to consumers. However, there is little data indicating textural properties of chicken nuggets during frying utilizing cree...

The frying performance of Moringa stenopetala seed oil (extracted with cold press or n-hexane) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 degrees C for 5 consecutive days (5 fryings per day). The chemical changes occurring in oils were evaluated. Free fatty acid content, polar c...

Antioxidants are important inhibitory compounds against the oxidative deterioration of food. This study investigated the effects of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of potato chips. The effects of various mixt...

There have been many studies involving frying of potato chips in various vegetable oils in order to observe the quality of the fried product [1-6]. Frying oils are exposed to extreme environmental conditions (air, water or steam, high temperatures of 140-200 °C), trace metals that result in degradation of the frying oil triacylglycerols by oxidation, polymerization, isomerization, cyclization a...