Studying alternative raw materials for biodiesel production is of major importance. The use of mixtures with incorporation of wastes is an environmental friendly alternative and might reduce biodiesel production costs. The objective of the present work was: (i) to study biodiesel production using waste frying oil mixed with pork lard and (ii) to understand how mixture composition influences bio...

Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil is used both as the heating medium and as an ingredient producing calorific products. Nutrition has become a major health issue, especially in developed countries where increasing obesity is a problem, particularly among children. Many food research projects involving snack food i...

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 demand for low fat snacks is increasing. there are different methods to produce low fat fried products. one of these methods is coating. in this study effect of carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. samples were deep fried in frying oil (palm olein) at 160, 175 and 190 ºc. in order to evaluate the effect of fryin...

frying is an important unit operation used widely both in domestic and industrial cooking. reduced pressure (vacuum), microwave, deep fat and pan frying are the most important methods of food frying. final product has good organoleptic quality (colour, texture, and flavour). the accuracy of the knowledge of mass transfer parameters (effective diffusivity coefficient, dimensionless biot number a...

Effect of processing conditions like time and temperature of processing and methods of cooking on physico-chemical and textural attributes of shami kebab were studied. Shami kebab was deep fat fried at 120°C for 5 min and 170°C for 2 min and grilled at 140 and 180°C for 5 and 3 min respectively. Variation in cooking yield do not differ significantly (p < 0.05) at 120°C deep fat frying and 180°C...

A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with a stable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated for precision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips. Acrylamide formation was studied during deep...

To investigate a method to reduce the amount of mutagenic/carcinogenic heterocyclic aromatic amines formed during frying of ground beef, we measured both the mutagenic activity in Salmonella strain TA98 and the amount of known heterocyclic amines by solid-phase extraction and HPLC. The beef patties received microwave treatment for various times before frying. Microwave pretreatment for 0, 1, 1....

Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and fiv...

Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, sunflower oils were measured. The value vegetable used to fry white Indian potato chips in three batches determined after each stage frying. According findings, deep-frying significantly alters index oils. Material &amp; Method: Medical scientific indexing sites like PubMed Google Scholar fin...