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Showing 1 to 20 of 63 for “"Frying"”.
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Out of the Frying Pan
I spent the past year writing and implementing a series of ceramics lesson to be used in the primary art curriculum at my school. These lessons integrate children’s literature focusing on Native Americans and the culture of pot making. In order to use these lessons I developed some basic control …
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Out of the Frying Pan
I spent the past year writing and implementing a series of ceramics lesson to be used in the primary art curriculum at my school. These lessons integrate children’s literature focusing on Native Americans and the culture of pot making. In order to use these lessons I developed some basic control …
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Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
The commercial pressure frying has been limited to frying huge amount of products due to its dependence on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure …
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Factors Affecting Consumer Purchases of Frying Chickens
Made available in DSpace on 2014-12-04T21:47:49Z (GMT). No. of bitstreams: 1 0007872.pdf: 7734928 bytes, checksum: 521426a4e9a2bb8d3556009255044333 (MD5) Previous issue date: 1954
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Microstructural and fluid transport properties of potatoes during frying
… quality, oil uptake and moisture loss during frying of foods. Besides, permeability is also an important physical property for studying the transport mechanisms of porous foods when pressure driven flow is involved. Food processes like frying, drying, solvent extraction, microwave heating, …
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Experimental verification of transport phenomena during frying of foods
… avenues to reduce fat content of fried foods. Frying experiments were performed at two temperatures of 175°C and 190°C for 200 s and 240 s for potato discs and chicken nuggets, respectively. The gage pressure increased rapidly above the atmospheric pressure immediately after the samples were …
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Formation and transport of undesirable compounds during repeated deep frying
Deep frying promotes desirable flavors, colors and textures in food; yet, it also results in development of undesirable compounds especially when oil is repeatedly reutilized. Once these reutilized oils reach a stage where they show visible signs of deterioration due to repeat frying cycles, they …
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Effects of consuming thermally abused frying oil on breast cancer metastasis
… is associated with breast cancer (BC) risk. Deep-frying food deteriorates oil through numerous physical, chemical and oxidative reactions, leading to the development of thermally abused frying oil (TAFO). These TAFOs contain diverse profiles of food processing-induced toxicants, such as aldehydes, …
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The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
… for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have both been shown to extend the life of frying oil. In this study, the use of novel frying methods as a way to reduce fat content of breaded fried foods was evaluated. A pressure fryer was modified so that fish …
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Quality assessment of frying oils in the formal and informal food preparation sectors
Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Chemical Sciences, Technikon Natal, Durban, South Africa, 1998.
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Two-scale modeling of transport mechanisms and quality changes during frying of foods
Deep fat frying is a popular cooking technique, which involves immersion of foods in edible oil at high temperatures. An excessive fat consumption by humans has been linked to serious health diseases. Frying occurs at temperatures well above the boiling point of water and involves short time …
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A study of the culinary properties of peanut oil for deep-fat frying
… oil. The changes in the two oils during repeated fryings was compared. These changes were measured by the smoking point, free acidity, and rancidity changes of the oils. Since the oils for this experiment could not be produced under experimental conditions, certain constants were measured in order …
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
… in a fried product. In this study microwave frying was investigated for its potential in reducing fat content of fried foods. A comparative analysis of moisture, fat, color and texture was done for conventional and microwave fried French fries. Experiments were performed in triplicate for …
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Frying of potato crisps - an investigation aiming at reduction oil content and acrylamide formation
… carcinogenic acrylamide in the high temperature frying process for potato crisps, and producing good products with considerable crispiness and acceptable color were the objectives of this research. Vacuum frying with pre-treatment of potato crisps was investigated as an effective process for oil …
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Characterization of physical & chemical properties of pan-frying cured and uncured bacon and bacon fat
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-12-01
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Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
… In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with …
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Thermal, oxidative and hydrolytic stability of selected frying shortenings evaluated by new and conventional methods
… oxidative, and hydrolytic stability of several frying shortenings were studied via chemical, physical and sensory analyses. Corn, cottonseed and peanut oils, and cottonseed and soybean liquid shortenings were tested under static heating conditions, while peanut oil, and cottonseed and soybean …
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The effects of thermally abused frying oil polar fraction on breast cancer motility and proliferation in vitro
… of this thesis was to collect thermally abused frying oil (TAFO), separate the TAFO polar fraction (TAFO-PF), and investigate the impact of the TAFO-PF on mammary carcinoma cells in vitro. The typical American consumes approximately 2,000 kilocalories per day, with approximately 33% of calories …
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Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method
… and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was found to be highly significantly correlated with hexanal (r = …
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