scholarly journals Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers

2021 ◽  
Vol 13 (1) ◽  
pp. 111-121
Author(s):  
Olajide Sobukola ◽  
Feyisola Ajayi ◽  
Omowunmi Kayode ◽  
Opeyemi Faloye
Keyword(s):  
Oil Content ◽  
Quality Attributes ◽  
Peanut Flour ◽  
Process Conditions ◽  
Slice Thickness ◽  
Regression Equations ◽  
Frying Time ◽  
Sensory Analyses ◽  
Full Factorial

A 23 full factorial design was used to investigate the effect of steaming time, dough slice thickness and frying time on some quality attributes of fried cassava-defatted peanut crackers. The sample mixture (cassava starch-75% and defatted peanut flour-25%) was worked up to a moisture content of 40.85%, formed into a sausage-like shape, steamed (40 and 80 min) and then refrigerated at 5 °C for 18 h. Refrigerated dough were sliced into different thicknesses (1 and 2 mm), dried at 60 °C for 4 h and then fried at 170 °C for between 10-20 s. Fried samples were analyzed for moisture and oil contents, expansion, texture, and colour. The effect of the variables was analyzed using ANOVA of Design expert version 12 after which regression models and response surface plots were generated. Optimized samples were obtained and sensory analyses of the sample were conducted. The regression equations were evaluated and verified to be accurate with high determination of coefficient of between 0.87 and 0.99. Linear model terms of steaming time, slice thickness and frying time significantly (p<0.05) affect oil content and texture while interaction of steaming time and slice thickness significantly (p<0.05) affect oil content. The optimized process conditions to obtain high nutritious and healthier fried cassava – defatted peanut crackers were 80 min, 1.00 mm and 10.02 s for steaming time, dough slice thickness and frying time, respectively.

scholarly journals Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
O. R. Faloye ◽  
O. P. Sobukola ◽  
T. A. Shittu ◽  
H. A. Bakare
Keyword(s):  
Polynomial Regression ◽  
Textural Properties ◽  
Quality Attributes ◽  
Sample Thickness ◽  
Regression Equations ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Temperature ◽  
Frying Time ◽  
Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

scholarly journals Determination of Parameters of Grates on Rubber Brackets of Fiber Material Cleaners

2019 ◽  
Vol 9 (2) ◽  
pp. 4263-4270
Keyword(s):  
Fibrous Material ◽  
Vertical Mixing ◽  
Fiber Material ◽  
Regression Equations ◽  
Mass System ◽  
Disturbing Force ◽  
Single Mass ◽  
Determination Of Parameters ◽  
Full Factorial

The article shows the installation scheme of the grate and the principle of operation of the cleaner of fibrous material from large litter. The oscillation of the grates installed in the upper and lower cleaning zones with different thickness of the rubber support was studied. On the basis of theoretical studies of the grate in the form of a single-mass system, regularities of the change in vertical mixing and speeds of grates are obtained. Graphical dependences of the change in the amplitude of oscillations of the mixes and the speeds of the grate are constructed on the variation of the mass of the grate, the disturbing force on the cotton being revealed, and also on the stiffness coefficient of the elastic support. Full-factorial experiments obtained regression equations. By solving the problem, graphical dependencies of the change in the cleansing effect on incoming factors are constructed. The analyzes substantiate the parameters of the fibrous material cleaner.

Optimization for Production Process Conditions of High Temperature Frying Potato Chips

2013 ◽  
Vol 781-784 ◽  
pp. 1444-1447
Author(s):  
Yi Liu ◽  
Yue Hua Yuan ◽  
Yu Feng Liu
Keyword(s):  
High Temperature ◽  
Mass Fraction ◽  
Great Influence ◽  
Potato Chips ◽  
Optimum Process ◽  
Process Conditions ◽  
Slice Thickness ◽  
Frying Time ◽  
Drying Time ◽  
Sensory Score

The production conditions have great influence on nutrition, color, flavor and evaluation of food safety of high temperature (180 °C ~ 190 °C) frying potato chips. The effects of potato slice thickness, total time of drying, frying time, the mixing of antioxidant and synergistic agent and additive on potato chips quality were studied according to the determination of water content, oil content, peroxide value, carbonyl value, acrylamide content and sensory score. The optimum process conditions are show as follows: the slice thickness is 1.0~1.5mm, the drying time is 45~55min, the frying time is 2.0min, the addition mass fraction of antioxidant BHT is 0.02%, the addition mass fraction of synergist citric acid is 0.05% and 0.3% CaCl2 should be added to restrain produce of acrylamide.

Based on the Protection of Water Pack Polysaccharide Processing Technology and its Optimization

2014 ◽  
Vol 1056 ◽  
pp. 107-113
Author(s):  
Yun Long Zhu ◽  
Qian Qian Wang ◽  
Yang Yuan ◽  
Jing Jing Zhu
Keyword(s):  
Heating Temperature ◽  
Retention Rate ◽  
Heating Time ◽  
Processing Method ◽  
Slice Thickness ◽  
Optimal Process ◽  
Frying Time ◽  
Heating Treatment ◽  
Baked Products

Purpose: For health water pack polysaccharide easy loss occurred during processing, establish a high retention rate of the processing method. Method: Chooseing slice thickness, heating time and temperature as the parameter, the water pack for steaming, boiled, Fried, baked oil heating treatment, determination of the water pack polysaccharide content, it is concluded that optimal process parameters, the retention rate of statistics. Results: The best conditions for water pack all kinds of processing method is: (1) steamed products: slice thickness of 1.6 cm, 106 °C steamed 10 mins; (2) boiled products: slice thickness of 1.2 cm, 90 °C cooked for 10 mins; (3) baked products: the slice thickness of 0.2 cm, 160 °C baking 14 mins; (4) Fried products: the slice thickness of 0.2 cm, and 150 °C the frying time of 5.5 mins. Processing products in water pack polysaccharide retention rate is as follows: Steaming > Boiled > Fried > Baking. Conclusion: steamed processing for water pack polysaccharide retention rate is high, is the water pack of preferred processing method; Boiled, grilled, Fried method should choose low heating temperature.

Development of a New Method for Determination of the Oil Content from Microalgae Lipid Fraction

2017 ◽  
Vol 68 (4) ◽  
pp. 671-674
Author(s):  
Ana Maria Galan ◽  
Ioan Calinescu ◽  
Elena Radu ◽  
Elena Emilia Oprescu ◽  
Gabriel Vasilievici ◽  
...  
Keyword(s):  
Sunflower Oil ◽  
Oil Content ◽  
Lipid Fraction ◽  
New Method ◽  
Ms Analysis ◽  
Qualitative Determination ◽  
Tga Analysis

The purpose of this study was to develop a method for rapid quantitative and qualitative determination of the oil from microalgae lipid fraction obtained from Nannochloris sp biomass. The lipid fraction was first refluxed with 4% KOH in MeOH (60, 90, 120 min), followed by reaction with 20% BF3 in MeOH, using different times of reflux (90,120, 150 min) for each time of reflux with 4% KOH in MeOH. The FAME samples were analyzed by GC-MS analysis. 120 min reflux with 4% KOH in MeOH, 90 min with 20% BF3 in MeOH and a ratio lipid fraction: 4% KOH in MeOH: 20% BF3 in MeOH=1:20:27, were required to obtain the higher percent of oil in the microalgae lipid fraction. The relevance of the method developed was proved by TGA analysis and by transesterification of a sunflower oil sample in the same conditions.

scholarly journals Effects of Isochoric Freezing Conditions on Cut Potato Quality

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 974
Author(s):  
Yuanheng Zhao ◽  
Cristina Bilbao-Sainz ◽  
Delilah Wood ◽  
Bor-Sen Chiou ◽  
Matthew J. Powell-Palm ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Freezing Point ◽  
Freezing Temperature ◽  
Quality Attributes ◽  
Food Storage ◽  
Compression Rate ◽  
Beneficial Effects ◽  
C 71 ◽  
Frozen Potatoes ◽  
Full Factorial

Isochoric freezing is a pressure freezing technique that could be used to retain the beneficial effects of food storage at temperatures below their freezing point without ice damage. In this study, potato cylinders were frozen in an isochoric system and examined using full factorial combinations of three processing procedures (immersed in water, vacuum-packed and immersed in ascorbic acid solution), four freezing temperatures/pressures (−3 °C/37 MPa, −6 °C/71 MPa, −9 °C/101 MPa and −15 °C/156 MPa) and two average compression rates (less than 0.02 and more than 0.16 MPa/s). The effects of process variables on critical quality attributes of frozen potatoes after thawing were investigated, including mass change, volume change, water holding capacity, color and texture. Processing procedure and freezing temperature/pressure were found to be highly significant factors, whereas the significance of the compression rate was lower. For the processing procedures, immersion in an isotonic solution of 5% ascorbic acid best preserved quality attributes. At the highest pressure level of 156 MPa and low compression rate of 0.02 MPa/s, potato samples immersed in ascorbic acid retained their color, 98.5% mass and 84% elasticity modulus value. These samples also showed a 1% increase in volume and 13% increase in maximum stress due to pressure-induced hardening.

Sign in / Sign up

Export Citation Format

Share Document