Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

2000 ◽  
Vol 6 (5) ◽  
pp. 425-431 ◽  
Author(s):  
O. Esturk ◽  
A. Kayacier ◽  
R.K. Singh
Keyword(s):  
Moisture Content ◽  
Carboxymethyl Cellulose ◽  
Oil Content ◽  
Initial Moisture Content ◽  
High Viscosity ◽  
Oil Uptake ◽  
Frying Time ◽  
Low Viscosity ◽  
Tortilla Chips ◽  
Corn Masa

The reduction of oil uptake in fried tortilla chips was attempted with baking and carboxymethyl cellulose (CMC) addition. The effects of CMC type and concentration, frying time, and prefrying treatment on oil uptake and moisture content were studied. Chips were prepared using corn masa flour. Results showed that the addition of CMC reduced the oil uptake significantly for all samples. The reduction in oil uptake ranged from 5-40% according to the CMC type and concentration. The most effective CMC type was high viscosity, which caused a 40% reduction in oil content for 30 s frying time of baked samples. The addition of CMC also reduced the initial moisture content of raw chips. The highest moisture content reduction was for samples prepared with low-viscosity CMC. Frying time was an important factor on oil uptake and moisture content. When frying time increased, oil content increased while moisture content decreased.

scholarly journals Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

scholarly journals  Effect of thickening agents on perceived viscosity  and acidity of model beverages

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 442-445 ◽  
Author(s):  
Z. Panovská ◽  
A. Váchová ◽  
J. Pokorný
Keyword(s):  
Viscosity Solutions ◽  
Carboxymethyl Cellulose ◽  
Kinematic Viscosity ◽  
Xanthan Gum ◽  
Methyl Cellulose ◽  
High Viscosity ◽  
Sodium Carboxymethyl Cellulose ◽  
Hydroxyethyl Cellulose ◽  
Low Viscosity ◽  
Thickening Agents

The effect of thickening agents &ndash; methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum &ndash; solutions on the sensory viscosity was investigated in the concentration range of 0&ndash;0.8%. The perceived viscosity was proportional to the logarithm of kinematic viscosity in the presence of citric and malic acids. The viscosity was inversely proportional to the acidity at the viscosity levels higher than 10 mm<sup>2</sup>/s. A liquid of high viscosity thus possess lower acidity than aqueous or low-viscosity solutions. No significant differences were found between the effects of different thickening agents. &nbsp;

scholarly journals The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

2021 ◽  
Vol 66 (1) ◽  
pp. 67-74
Author(s):  
Dragana Paunovic ◽  
Jovana Markovic ◽  
Lazar Stricevic ◽  
Vesna Vujasinovic ◽  
Milica Stevanovic ◽  
...  
Keyword(s):  
Moisture Content ◽  
Oil Content ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Reference Method ◽  
Soxhlet Extraction ◽  
Quality Parameters ◽  
Potato Chips ◽  
Oil Uptake ◽  
Frying Process

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

scholarly journals Effect of Salt Addition on Mass Transfer, Colour and Texture Characterictics of Shallow Fried Potato Strips

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Rabi'ah Fathullah ◽  
Nor Haizum Mat Rashid ◽  
Wan Mohd Fadli Wan Mokhtar ◽  
Wan Anwar Fahmi Wan Mohammad
Keyword(s):  
Mass Transfer ◽  
Energy Efficiency ◽  
Moisture Content ◽  
Physical Properties ◽  
Dry Matter ◽  
Oil Content ◽  
Frying Time ◽  
Salt Addition

Shallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices, herbs and salt. Despite its widespread use, the mass transfer and product properties of shallow frying have not been studied systematically, especially after the addition of salt. This study aims to investigate the effect of adding salt to potato strips, prior to shallow frying on the mass transfer (moisture and oil contents) and physical properties (colour and texture) of products. The potato strips were cut into 9 x 9 x 50 mm and were divided into salted (1% w/w) and unsalted (as control), and then were shallow fried at 150°C and 180°C for 35 minutes. The moisture and oil contents were analysed every 5 minutes, while colour and texture were determined at the end of shallow frying (i.e. when moisture content reached ~0.82 kg H2O/kg dry matter). Salted fried potato at 180°C resulted in a significantly shorter frying time of 18 minutes, compared to unsalted fried potato, which took 21 minutes. Meanwhile, at 150°C, the frying time reduced to 25 minutes for the salted product from 33 minutes under unsalted product. The oil content, colour and texture of final products were not significantly different under both treatments. Therefore, the effect of adding salt to potato strips does not influence the oil content, colour and texture of the shallow fried products, but reduces frying times by up to 24%, thereby improving energy efficiency.

Examination of Tobacco Hygroscopicity / Über die Hygroskopizität des Tabaks

1965 ◽  
Vol 3 (1) ◽  
Author(s):  
L. Hübschen
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Initial Moisture Content

AbstractThe present paper shows the detectable factors on which a sorption isotherm depends. Even if it is well-known that a sorption isotherm is most essentially conditioned by influences of the respective tobacco variety, other factors, such as temperature, initial moisture content, or fibre dimension, play a part as well. In general, a sorption isotherm constitutes a ''summation'' of such factors and, in the end, a combination of desorption and adsorption if the tobacco is dried or moistened from the average commercial moisture content. The tobacco hysteresis is experimentally investigated and discussed

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

scholarly journals Wood Chip Drying through the Using of a Mobile Rotary Dryer

Energies ◽  
2019 ◽  
Vol 12 (9) ◽  
pp. 1590 ◽  
Author(s):  
Angelo Del Giudice ◽  
Andrea Acampora ◽  
Enrico Santangelo ◽  
Luigi Pari ◽  
Simone Bergonzoli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Power Plants ◽  
Black Locust ◽  
Thermal Power ◽  
Initial Moisture Content ◽  
Wood Chip ◽  
Wood Chips ◽  
Cocurrent Flow ◽  
Drying Process ◽  
Rotary Dryer

Drying is a critical point for the exploitation of biomass for energy production. High moisture content negatively affects the efficiency of power generation in combustion and gasification systems. Different types of dryers are available however; it is known that rotary dryers have low cost of maintenance and consume 15% and 30% less in terms of specific energy. The study analyzed the drying process of woody residues using a new prototype of mobile rotary dryer cocurrent flow. Woodchip of poplar (Populus spp.), black locust (Robinia pseudoacacia L.), and grapevine (Vitis vinifera L.) pruning were dried in a rotary drier. The drying cycle lasted 8 h for poplar, 6 h for black locust, and 6 h for pruning of grapevine. The initial biomass had a moisture content of around 50% for the poplar and around 30% for grapevine and black locust. The study showed that some characteristics of the biomass (e.g., initial moisture content, particle size distribution, bulk density) influence the technical parameters (i.e., airflow temperature, rate, and speed) of the drying process and, hence, the energy demand. At the end of the drying process, 17% of water was removed for poplar wood chips and 31% for grapevine and black locust wood chips. To achieve this, result the three-biomass required 1.61 (poplar), 0.86 (grapevine), and 1.12 MJ kgdry solids−1 (black locust), with an efficiency of thermal drying (η) respectively of 37%, 12%, and 27%. In the future, the results obtained suggest an increase in the efficiency of the thermal insulation of the mobile dryer, and the application of the mobile dryer in a small farm, for the recovery of exhaust gases from thermal power plants.

scholarly journals A Low-Viscosity BisGMA Derivative for Resin Composites: Synthesis, Characterization, and Evaluation of Its Rheological Properties

Materials ◽  
2021 ◽  
Vol 14 (2) ◽  
pp. 338
Author(s):  
Ali Alrahlah ◽  
Abdel-Basit Al-Odayni ◽  
Haifa Fahad Al-Mutairi ◽  
Bashaer Mousa Almousa ◽  
Faisal S. Alsubaie ◽  
...  
Keyword(s):  
Substantial Reduction ◽  
Triethylene Glycol ◽  
High Viscosity ◽  
Resin Matrix ◽  
Resonance Spectroscopy ◽  
Dental Resin ◽  
Triethylene Glycol Dimethacrylate ◽  
Oh Groups ◽  
Low Viscosity ◽  
13C Nuclear Magnetic Resonance

This study aimed to synthesize new bisphenol A-glycidyl methacrylate (BisGMA) derivatives, targeting a reduction in its viscosity by substituting one of its OH groups, the leading cause of its high viscosity, with a chlorine atom. Hence, this monochloro-BisGMA (mCl-BisGMA) monomer was synthesized by Appel reaction procedure, and its structure was confirmed using Fourier transform infrared spectroscopy, 1H and 13C-nuclear magnetic resonance spectroscopy, and mass spectroscopy. The viscosity of mCl-BisGMA (8.3 Pa·s) was measured under rheometry conditions, and it was found to be more than 65-fold lower than that of BisGMA (566.1 Pa·s) at 25 °C. For the assessment of the viscosity changes of model resins in the presence of mCl-BisGMA, a series of resin matrices, in which, besides BisGMA, 50 wt % was triethylene glycol dimethacrylate, were prepared and evaluated at 20, 25, and 35 °C. Thus, BisGMA was incrementally replaced by 25% mCl-BisGMA to obtain TBC0, TBC25, TBC50, TBC75, and TBC100 blends. The viscosity decreased with temperature, and the mCl-BisGMA content in the resin mixture increased. The substantial reduction in the viscosity value of mCl-BisGMA compared with that of BisGMA may imply its potential use as a dental resin matrix, either alone or in combination with traditional monomers. However, the various properties of mCl-BisGMA-containing matrices should be evaluated.

scholarly journals Effects of microwave irradiation on the moisture content of various wood chip fractions obtained from different tree species

2021 ◽  
Vol 67 (1) ◽  
Author(s):  
Monika Aniszewska ◽  
Krzysztof Słowiński ◽  
Ewa Tulska ◽  
Witold Zychowicz
Keyword(s):  
Moisture Content ◽  
Microwave Irradiation ◽  
Microwave Power ◽  
Irradiation Time ◽  
Initial Moisture Content ◽  
Radiant Energy ◽  
Wood Chip ◽  
Wood Chips ◽  
Chip Size ◽  
Drying Rates

AbstractThe paper proposes the use of microwave irradiation to lower the initial moisture content of wood chips. The study involved willow and fir chips fractionated by means of a sieve separator and unfractionated ash chips. The wood chips were exposed to a constant microwave power of 800 W for 30 s, 60 s, 120 s and 180 s. The chips were weighed before and after irradiation to measure loss of moisture. It was found that the decline in moisture content increased with wood chip size for a given irradiation time and microwave power. The initial moisture content of wood chips was not found to significantly affect loss of moisture as the drying rates of wood chips with higher and lower moisture content exposed to microwaves were not statistically different. The results showed that irradiation intensity increased with the time of exposure to microwaves and unit radiant energy per unit of evaporated moisture decreased with increasing wood chip size in the 3.15–31.50 mm range.

scholarly journals A Conceptional Approach of Resin-Transfer-Molding to Rosin-Sourced Epoxy Matrix Green Composites

Aerospace ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 5
Author(s):  
Sicong Yu ◽  
Xufeng Zhang ◽  
Xiaoling Liu ◽  
Chris Rudd ◽  
Xiaosu Yi
Keyword(s):  
Composite Laminates ◽  
Resin Transfer Molding ◽  
High Viscosity ◽  
Ramie Fiber ◽  
Liquid Composite Molding ◽  
Curing Agent ◽  
Molding Process ◽  
Transfer Molding ◽  
Low Viscosity ◽  
Composite Molding

In this concept-proof study, a preform-based RTM (Resin Transfer Molding) process is presented that is characterized by first pre-loading the solid curing agent onto the preform, and then injecting the liquid nonreactive resin with an intrinsically low viscosity into the mold to infiltrate and wet the pre-loaded preform. The separation of resin and hardener helped to process inherently high viscosity resins in a convenient way. Rosin-sourced, anhydrite-cured epoxies that would normally be regarded as unsuited to liquid composite molding, were thus processed. Rheological tests revealed that by separating the anhydrite curing agent from a formulated RTM resin system, the remaining epoxy liquid had its flowtime extended. C-scan and glass transition temperature tests showed that the preform pre-loaded with anhydrite was fully infiltrated and wetted by the liquid epoxy, and the two components were diffused and dissolved with each other, and finally, well reacted and cured. Composite laminates made via this approach exhibited roughly comparable quality and mechanical properties with prepreg controls via autoclave or compression molding, respectively. These findings were verified for both carbon and ramie fiber composites.

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