Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

2016 ◽  
Vol 9 (12) ◽  
pp. 2080-2091 ◽  
Author(s):  
Trent M. Millin ◽  
Ilce G Medina-Meza ◽  
Brandon C. Walters ◽  
Kerry C. Huber ◽  
Barbara A. Rasco ◽  
...  
Keyword(s):  
Structural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Temperature Impact

Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters

2019 ◽  
Vol 124 ◽  
pp. 43-48 ◽  
Author(s):  
Adriana Pavesi Arisseto ◽  
Willian Cruzeiro Silva ◽  
Priscila Francisca Corrêa Marcolino ◽  
Gabriela Ramiro Scaranelo ◽  
Shirley Aparecida Garcia Berbari ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Potato Cultivar ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Acid Esters

Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

2013 ◽  
Vol 115 (8) ◽  
pp. 935-945 ◽  
Author(s):  
Katharina Domitila Petersen ◽  
Gerhard Jahreis ◽  
Mechthild Busch-Stockfisch ◽  
Jan Fritsche
Keyword(s):  
Frying Oil ◽  
French Fries ◽  
Deep Frying ◽  
Sensory Assessment

scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

scholarly journals 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S421-S424 ◽  
Author(s):  
Z. Zelinková ◽  
M. Doležal ◽  
J. Velíšek
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Processing Technique ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Mcpd Esters ◽  
Potato Products ◽  
Acid Esters

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 μg/kg, French fries (final product) 100–258 μg/kg and potato chips 229–1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

TEM comparison of osmium vs osmium with potassium ferricyanide secondary fixatives and the impact of secondary fixative temperature on tissue preservation/contrast quality

1996 ◽  
Vol 54 ◽  
pp. 910-911
Author(s):  
J. W. Horn ◽  
B. J. Dovey-Hartman ◽  
V. P. Meador
Keyword(s):  
Osmium Tetroxide ◽  
Potassium Ferricyanide ◽  
Electron Microscopic ◽  
Transmission Electron ◽  
Microscopic Evaluation ◽  
Cacodylate Buffer ◽  
Transmission Electron Microscopic ◽  
Glutaraldehyde Solution ◽  
Temperature Impact ◽  
The Impact

Osmium tetroxide (OsO4) is a universally used secondary fixative for routine transmission electron microscopic evaluation of biological specimens. Use of OsO4 results in good ultrastructural preservation and electron density but several factors, such as concentration, length of exposure, and temperature, impact overall results. Potassium ferricyanide, an additive used primarily in combination with OsO4, has mainly been used to enhance the contrast of lipids, glycogen, cell membranes, and membranous organelles. The purpose of this project was to compare the secondary fixative solutions, OsO4 vs. OsO4 with potassium ferricyanide, and secondary fixative temperature for determining which combination gives optimal ultrastructural fixation and enhanced organelle staining/contrast.Fresh rat liver samples were diced to ∼1 mm3 blocks, placed into porous processing capsules/baskets, preserved in buffered 2% formaldehyde/2.5% glutaraldehyde solution, and rinsed with 0.12 M cacodylate buffer (pH 7.2). Tissue processing capsules were separated (3 capsules/secondary fixative.solution) and secondarily fixed (table) for 90 minutes. Tissues were buffer rinsed, dehydrated with ascending concentrations of ethanol solutions, infiltrated, and embedded in epoxy resin.

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